When following a strict clean eating program it can get pretty boring eating the same things day in and day out. We’re surrounded at most stores, restaurants and markets by delicious treats filled with sugars, grains and gluten that are definitely not conducive to a healing regime.
Even the gluten free options are still basically refined carbs and sugars.
Hence the need for a delicious, nutritious, low carb, high protein and high fat baked good that isn’t going to cause bloating, gas, tiredness, indigestion or a blood sugar spike.
This recipe is something I’ve been tinkering with lately, I love having it on hand as a quick breakfast or snack.
It can be sweetened with stevia or xylitol to keep it candida friendly or if you’re not worried about the sugar you can use coconut palm sugar, honey, molasses or maple syrup.
Makes 4-6 servings
Preheat Oven to 350°F
Ingredients
Dry:
2 scoops of Sun Warrior protein (Natural Flavor) – you can use your favorite vegan protein powder.
1/2 tsp baking soda
1/3 cup preservative free shredded coconut
1/2 cup coconut flour
2/3 cup coconut palm sugar (use 10-20 drops liquid Stevia or 1/2 cup Xylitol for candida friendly)
2 tsp ground cinnamon
1/2-1 tsp dried ginger powder
2 tbsp raw cacao for a chocolaty version
dash of sea salt
*2 tbsp ground chia (optional for those who want it to bind together more firmly)
Wet:
1/2 cup melted coconut oil or butter (preferably grass fed, however just use the best quality you have)
1 cup spring or filtered water
2/3 cup of canned coconut milk liquid (put can in fridge, open and use the separated liquid portion)
1-2 tsp vanilla extract
Mix the dry and wet ingredients in separate bowls then combine wet into dry and mix well with a fork or whisk until well combined.
It should be quite moist so add liquid as needed because the coconut flour absorbs a lot of moisture.
Taste the combined mixture, make any desired changes to suit your tastes.
Transfer mix to a greased cooking pan (I used a square 6 inch for a thicker loaf so it wouldn’t dry out inside) and bake at 350°F for 25 minutes, rotate and bake another 20 minutes using the clean toothpick test to know when it’s done.
This mixture can be eaten raw as more of a pudding / cake batter if you’re into that.
I like to under-cook it so the inside is still very moist.
Let it sit, covered with a hand towel for 5-10 minutes and then enjoy.
It’s great served warm and topped with butter, coconut butter or nut butters like peanut, almond and sunflower.
Enjoy and Happy Healing
Bryan
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