Yields1 Serving

Welcome to coconut flour! This recipe gives you three choices - banana cake, pumpkin/prune loaf or savoury cheese bread. Use the common base ingredients and choose the option that you would like. The cheese bread is inspired by a stroke of genius from my friend Michelle, thank you! The results are delicious, moist and quite dense, so a little goes a long way. Enjoy!

Base Ingredients
 3 large eggs (preferably organic, pasture raised)
 ½ cup coconut flour
 3 tbsp tapioca flour
 ½ tsp pure sea/rock salt
 1 tsp baking powder
 ½ tsp baking soda
Option 1 Moist Banana Cake
 2 cups ripe, mashed bananas (approx 4)
 2 tsp vanilla
 2 tsp ground cinnamon
 ¼ tsp ground nutmeg
 2 tbsp maple syrup
Option 2 Pumpkin and Prune Loaf
 1 ½ cups cooked, mashed pumpkin
 ½ cup organic prunes, diced
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 2 tbsp maple syrup
Option 3 Savoury Cheese Bread
 ½ cup left over vegetable soup, pureed
 ¾ cup vintage cheddar cheese, grated
 ½ cup parmesan cheese, grated
 ¼ cup feta cheese, crumbled
 ½ tsp dried herbs of choice

1

Preheat the oven to 170C. Grease a small loaf tin with butter, or line with baking paper.

2

Mix together all base ingredients.

3

Choose your option. Add all listed ingredients to the base ingredients and blend together well.

4

The consistency of each option should be similar to a normal banana cake recipe.
Note for the cheese bread: If the cheese bread mix is too thick, add small amounts of water gradually to bring to a thinner consistency. You can also alter the amount of soup/cheese to suit your own taste, while keeping the final consistency similar.

5

Pour into the lined loaf tin and bake for 40 mins.

6

Test by pressing with your fingers on the cooked loaf to ensure it is firm. Once cooked, turn off and leave the loaf in the oven for another 10 mins.

7

Remove from oven and leave the loaf in the baking tin until partially cook (approx 10 mins) before turning onto a cooling rack.

8

Slice and eat!

Ingredients

Base Ingredients
 3 large eggs (preferably organic, pasture raised)
 ½ cup coconut flour
 3 tbsp tapioca flour
 ½ tsp pure sea/rock salt
 1 tsp baking powder
 ½ tsp baking soda
Option 1 Moist Banana Cake
 2 cups ripe, mashed bananas (approx 4)
 2 tsp vanilla
 2 tsp ground cinnamon
 ¼ tsp ground nutmeg
 2 tbsp maple syrup
Option 2 Pumpkin and Prune Loaf
 1 ½ cups cooked, mashed pumpkin
 ½ cup organic prunes, diced
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 2 tbsp maple syrup
Option 3 Savoury Cheese Bread
 ½ cup left over vegetable soup, pureed
 ¾ cup vintage cheddar cheese, grated
 ½ cup parmesan cheese, grated
 ¼ cup feta cheese, crumbled
 ½ tsp dried herbs of choice

Directions

1

Preheat the oven to 170C. Grease a small loaf tin with butter, or line with baking paper.

2

Mix together all base ingredients.

3

Choose your option. Add all listed ingredients to the base ingredients and blend together well.

4

The consistency of each option should be similar to a normal banana cake recipe.
Note for the cheese bread: If the cheese bread mix is too thick, add small amounts of water gradually to bring to a thinner consistency. You can also alter the amount of soup/cheese to suit your own taste, while keeping the final consistency similar.

5

Pour into the lined loaf tin and bake for 40 mins.

6

Test by pressing with your fingers on the cooked loaf to ensure it is firm. Once cooked, turn off and leave the loaf in the oven for another 10 mins.

7

Remove from oven and leave the loaf in the baking tin until partially cook (approx 10 mins) before turning onto a cooling rack.

8

Slice and eat!

Coconut Flour: Banana, Pumpkin or Cheese Loaf – your choice!