Spongy and tasty coconut flour bread.
Ingredients:
- 200 mg coconut flour
- 150 mg erythritol
- 1 sachet of baking powder
- 1 teaspoon of ground psyllium husk
- 1 tablespoon of mild olive oil or ½ tablespoon of coconut oil.
- 300-400 ml water
Preparation:
Mix the coconut flour, erythritol, yeast and psyllium, add the oil, add the water and knead until a firm but uniform dough is formed. Shape the dough into rolls and sprinkle a little dry or slightly wet erythritol on top. Bake in the oven at 180 degrees for about 45-60 minutes, placing a bowl of hot water underneath for the first 15 minutes so that the dough does not dry out too much. If you have made flattened rolls like mustachons, it probably won't take that long. Finally, raise the temperature to 210-220 degrees and place the baking tray closer to the top of the oven to toast the crust. You can sprinkle a little flour on top.
Note: You can replace the water with half water and half goat's milk, if you want to make milk muffins.
