John Myers
Almond and Coconut Bread
The perfect almond and coconut bread recipe with a picture and simple step-by-step instructions.
- 400 g Ground almonds
- 100 g Desiccated coconut
- 150 g Psyllium husks
- 40 g Tartar baking powder
- 1 tbsp Salt
- 100 g Chia seeds
- 300 ml Water hot
- 3 Eggs
- 500 ml Buttermilk
- 3 tbsp Cream
- Mix the almonds, desiccated coconut, psyllium husks, baking powder and salt in a large bowl. Pour the hot water over the chia seeds separately, stir and swell and allow to cool slightly.
- Preheat the oven to 200 °. Place a bowl of water on the bottom of the oven. Line the tray with baking paper.
- Add 2 eggs, buttermilk and the swollen chia seeds to the almond and coconut mixture and knead everything with your hands. Shape the dough into 3 baguette-like loaves of bread (or loaves and rolls) and place them on the baking tray.
- Whisk one egg with the cream, brush the bread with it and cut diagonally several times. Rolls crosswise. Put in the middle of the oven. Baking time 55 minutes. After approx. 40 minutes, brush the bread again with the remaining egg yolks and finish baking. They should have a nice brown finish.
- The above quantity refers to 1 serving of either 3 long loaves of bread or (as in my case) of 2 loaves of bread and 4 rolls.
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