Making the invented “Yorkshire pudding” the other day for the beef roast, I discovered that not only did it taste great, but that the texture was wonderful for a bread.
This is spongy and delicious. I’ll admit that I don’t like to cook or bake with too much arrowroot, even if it’s a healthier option than corn starch, as it’s still a starch. However, it is what gives this recipe the spongy texture, which is rather nice for a bread.
The flavour is slightly like chestnut, but not over-powering, and is just sweet enough without any added sweeteners. However, feel free to add a bit of honey or your preferred sweetener for a more intense flavour. Also I think it lends itself well to adding pieces of nuts or fruit inside. I’ll be making it like that next time! 😉
In the meantime, enjoy… I am doing that right now.
- 3 eggs, about 3/4 cup
- 3/4 cup coconut milk
- 1/4 cup ground almonds (almond flour)
- 1/4 cup + 2 tablespoons chestnut flour
- 1/4 cup arrowroot
- 3 tablespoons coconut flour
- pinch of salt
- 1/2 teaspoon baking soda
- coconut oil, for greasing
- Preheat oven to 180C (350F).
- Grease a loaf mold with coconut oil (or other grease of preference).
- In a mixing bowl, beat the eggs and milk together with a whisk.
- Add the remaining ingredients and blend well.
- Pour into the mold and bake for about 25 minutes, or until an inserted toothpick comes out clean.