Low-carb avocado and coconut bread
|1||avocado — puréed|
|1 cup||yoghurt — natural|
|1/4 cup||syrup — maple, agave|
|1 cup||coconut flour — sifted|
|1/2 cup||desiccated coconut|
|1/2 tsp||vanilla — extract|
|1 tsp||Robertson's bicarbonate of soda|
Preheat your oven to 180° c
Grease and line a small loaf tin (approximately 16 x 6 cm)
Whisk the avo purée, eggs, yoghurt and syrup together.
In a separate bowl, combine the coconut flour, desiccated coconut, and bicarbonate of soda.
Stir the liquid into the coconut mixture and stir in the vanilla extract.
Spoon into your prepared pan.
Bake for 35 minutes.
Cover with foil and bake for another 20 – 30 minutes, or until a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool slightly before flipping onto a cooling tray.
Leave to cool before cutting into thick slices.
Recipe reprinted with permission of South African Avocado Growers’ Association (SAAGA).