Coconut flour is pretty cool; I've posted about it before, but I am really impressed with how much it expands when you bake it. I made an entire loaf of bread with just 2/3 of a cup of sifted coconut flour. Mind you, I had to use eight eggs, but still -- that defies physics (er, well -- I think).
This bread is perfect for breakfast, or as a snack. It doesn't really hold up well enough to make a sandwich from, but do you really expect that from a cranberry walnut bread? I adapted (omitted the sugar and added agave/use lemon zest instead of lemon extract) the recipe from one I found here and I'm hoping to experiment more with the flour (just check out the chocolate cake in that link -- yum).
Cranberry Walnut Bread (gluten-free, dairy-free, vegetarian)
½ cup coconut oil, melted
½ cup coconut milk
1/3 cup agave nectar
1 teaspoon vanilla
1 tablespoon lemon zest
½ teaspoon salt
⅔ cup sifted coconut flour
1 teaspoon baking powder
1 cup dried cranberries
½ cup walnuts, chopped
Blend together eggs, oil, coconut milk, agave, vanilla, lemon zest, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in dried cranberries and nuts. Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F (175 C) for 60 minutes. Remove from pan and cool on rack.
Please note that the crust of the bread may turn out quite dark due to the agave, but it still tastes quite nice; even *Henry thinks so.*Henry has this new thing where he will wait underneath the kitchen table just in case I happen to drop a crumb that he can conveniently catch in his mouth. It's quite the sight when you're trying to enjoy your meal and look down and see that face just staring at you betwixt your legs.