Coconut Yoghurt Sourdough

This bread is grain, egg, dairy, starch and refined-sugar free – making it an ideal for anyone with special dietary requirements. Thanks to our friend Kayla for sharing this recipe!

Ingredients:

Gelatin Eggs

Method:

1. Preheat your oven to 150 C on fan bake.
2. Line a large loaf pan with baking paper. Mini loaves or large muffin tins also work well if you want to create bread rolls – due to the dense nature of the batter, the bread cooks best in small batches or as a “flat bread” as pictured.
3. Blend the cashews, coconut yoghurt, vinegar, honey and coconut oil together in a high-powered blender. Make sure the cashews are completely blended – the mixture should appear very smooth and glossy.
4. Add the baking soda, salt and coconut flour. Let the mixture froth a little as the baking soda and vinegar combine. Keep blending until the mixture is thick and smooth.
5. In a separate bowl, mix the gelatin with the boiled water until it’s dissolved. Add another tablespoon of hot water if necessary. Then with the motor running, gradually pour the gelatin into the batter until thoroughly combined.
6. The batter will begin to “set” immediately, so working quickly, pour the batter into your bakeware. If the mixture becomes too sticky, wet your hands to smooth it out.
7. Bake for 20-25 minutes, or until the bread is quite brown.
8. Gently remove from the oven and allow to cool before placing in the fridge for a few hours or overnight.

Notes: Unlike eggs, gelatin sets when cool; which is why it can become tacky after a few minutes. Remember that if the mixture becomes too solid, heating it up again slightly will return it to a fluid state. Once cooked, make sure it cools completely in the fridge before you cut it. Again due to the gelatin, the bread doesn’t hold its shape when hot, so I don’t recommend toasting it. However when cold, it has the same texture as Vogels, and is ideal for sandwiches.