We’ve been enjoying this recipe very much lately, and it comes together in a snap, when you’ve got your flour soaked and ready in the refrigerator!
I’ve gotten into the (good) habit of soaking most of the flours we eat, and that is including coconut. Doing so unleashes enzymatic activity within the flour, making all components more digestible and bio-available, while breaking down tough-to-digest “anti-nutrients” like tannins, phytates and difficult proteins. And, when a little bit of a culture is added (such as a couple tablespoons of fresh whey from cheese or yogurt making), the beneficial bacteria have an opportunity to further break down the complex carbohydrates, using them as a fuel source…and, in turn, helping to reduce the carbohydrate load of the food being consumed. A total win-win!
And, as mentioned, I’ve even been soaking coconut flour, the darling of many nutritional pundits these days. I do it for the reasons just stated, and also because I like what it does to the texture of the flour once I’m actually using it, say, in pancakes, or as in this recipe, a quick bread. Because coconut flour is so hydrophilic, the end products with it can be on the dry side. When the flour is well-saturated, though, by pre-soaking, the end result is very moist. So, I’ve found it’s worth the effort, for all the right reasons!
When I soak my flour, I start with about one cup of flour, to which I add warm (110 degrees Fahrenheit, or so) water–usually 2-3 times the amount of flour. I add it slowly, and incorporate it well, before adding more. The texture should be like mashed potatoes.
Once the consistency is right, then I’ll add about two tablespoons of whey, which I also mix in well. Then I cover everything and leave it at room temperature for about 24 hours, stirring occasionally. At the end of this time, I put it in a glass bowl and store it in the refrigerator for up to a week, using it as needed for the afore-mentioned pancakes, and quick breads. The inherent anti-pathogenic qualities of coconut allows this to keep longer than most flours that have been soaked–again, another bonus!
This recipe makes a very moist quick bread that is not overly sweet. I use freshly ground flax seed as a binding agent, thus reducing the amount of eggs usually needed when working with non-gluten flours. Stores beautifully in the refrigerator for up to 5 days.
Cinnamon Raisin Soaked Coconut Flour Bread
Makes 1 8″ x 4″ Pan
- 2 cups Soaked Coconut Flour, room temperature
- 1/2 cup freshly ground Flax Seeds
- 4 beaten Eggs, room temperature
- 3/4 teaspoon Sea Salt
- 1 1/4 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 3/4 teaspoon Baking Soda
- 4 tablespoons Raw Coconut Sugar
- 3 spoons Stevia
- 1/2 cup ghee, butter or coconut oil, plus oil for baking pan, room temperature
- 1/3 cup Raisins
Preheat oven to 350 degrees Fahrenheit.
Blend flour with flax, sea salt, spices, baking soda, sugar and stevia. Add the beaten eggs and oil, then add raisins. Mix all ingredients together well, then spoon into the oiled baking pan. Smooth the top, and bake in the middle rack in the oven
Bake uncovered for 35 minutes, or until knife inserted in the middle comes clean. Remove from oven and allow to cool to room temperature before slicing, as the saturated fat content of the bread will help to give it body once cooled. Store any uneaten portions in the refrigerator.