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Can anyone explain why the need for so many eggs for Raster’s coconut bread recipe? When I make my mango bread recipe, I use…
•2 cups flour (change to gluten free flours)
•2 tsp. baking soda
•2 tsp. cinnamon (anti-fungal & antioxidant, and contains anti-inflammatory properties)!
•3/4 cup cooking oil (change to coconut oil)
•1/2 tsp. salt (use pink Himalayan sea salt)
•1 1/4 cups sugar (use Yacon, Stevia or Truvia. Reduce amount)
•1 tsp. vanilla (use non-alcohol based vanilla)
•2 cups diced mangoes (reduce the amount drastically)!
•1/4 cup walnuts (omit the walnuts, and use more coconut)
•1/2 cup coconut, shredded
For this recipe to be candida rehab friendly, I’ll probably cut back on the cinnamon, (which I usually only use less than a tsp), replace the cooking oil with coconut oil, use sea salt, cut the sugar out completely, maybe consider yacon as sweetener. I will have to rethink the amount of mangoes. Any feedback would be appreciated.
I am so looking forward to trying Raster’s coconut bread recipe!