“I have been looking at a variety of yeast-free, gluten breads and came accross this recipe in “The Complete Coconut cookbook“. I have shared it with friends and family and it has proven very popular. Many have asked me for the recipe, so here it is. Note that I have adapted it slightly based on taste.”

Ingredients (Serves 10 to 12 slices):

• 2 tbsp psyllium husk
• 1 cup coconut milk – Note that I have also made this bread with 1 cup almond milk and it was really good too.
• 1/3 cup water (or coconut water) – I only use water.
• 2/3 cup chickpea flour
• 1/3 cup patato starch
• 2,5 tsp baking powder (gluten free if you need to)
• 1 tsp ground cardamom.
• 0.25 tsp salt
• 0.5 cup coconut sugar
• 1,5 cups shredded carrots
• Oil (coconut, butter etc) to grease the loaf pan.
• optional: 1/3 cup raisins
• Optional: 1 tsp vanilla extract

Method:

1. Pre-heat the oven to 180 degres Celsius.
2. Mix wet ingredients: Mix together pysllium husk, milk (coconut/almond etc) and water (or coconut water if using). Let stand for 5 minutes, it will thicken.
3. Mix dry ingredients: Mix together the chickpea flour, coconut flour, potato starch, baking powder, cardamom and salt.
4. When the milk/psyllium mixture has thickened, add the coconut sugar and vanilla (if using) and stir well.
5. Mix together the wet and dry mixtures above into a batter.
6. Add the grated carrots and raisins (if using) to the batter and fold gently.
7. Grease a metal loaf pan with oil (coconut, butter etc). Spread the batter in the pan.
8. Bake in the oven for 50 minutes to an hour, or until it is browned and cooked inside.
9. Remove from pan and let the bread cool on a wire rack.

Bon appétit!