For the fifth day of bake-a-thon, I have a savoury bake made with coconut flour. For this month, I chose to do low carb dishes which makes it really easier for me as I don’t have to ask anyone to finish the dish. I can do it myself. Sruti is slightly disappointed that the number of dishes I made for her was too low. But I compensated with some other dishes I made for her for the regular BM this month. Coming to today’s recipe, I have posted one similar previously – Low Carb Coconut Flour Rosemary Garlic Loaf. Today’s recipe is a slightly different version, not only in the addition of herbs but the main recipe itself. At first I was contemplating whether to post it or not, but if you read both recipes, you can see some differences but still the final result is good in both. These slices can be toasted and enjoyed with butter. I had it for my lunch with roasted chicken. Yes, that is what diet food sounds like in my place.
When I follow a recipe from a blog, I usually go through the comments. They say a lot about the recipe and what troubles we may face while making it. When I was going through the comments, I found that there were too many opinions. Some said that the batter was too runny, while some said that the batter was too thick. And some very very disappointed that the cake was so dry and inedible, while some were praising it. One lady suggested adding some almond milk to the batter if it turns out dry. So I knew that unless I made it, I could never find out. I halved the original recipe. I had to use only three eggs according to the recipe, but as the eggs we get in Madurai are smaller, I used four. Then I also added some milk because the batter was thick. Don’t mind the lopsided bread liner. I had it for so many years in the cupboard that it lost its shape. But the loaf turned out perfect. You can see the texture on the slices. Coconut flour breads tend to dry out faster, so do not over bake them.
Recipe Source : The Coconut Mama
Egg – 4
Ghee – 3 tbs
Milk – 1/4 cup
Coconut Flour – 1/3 cup
Salt – 1/3 tsp
Garlic Powder – 1/4 tsp
Basil – 1 tbs
Baking Powder – 1/2 tsp
In a bowl, mix together eggs, ghee and milk.
Add in coconut flour, salt, garlic powder, basil and baking powder.
Whisk to combine into a smooth batter.
Allow the batter to sit for five to ten minutes.
Pour it into a small loaf tin and bake for 20 – 30 minutes or until a skewer inserted comes out clean.
Cool on a wire rack and remove from the tin.
Slice it up and serve.
Check out the other bloggers doing this Bake-a-thon