For 8 servings or for 1 loaf)


Prep and cook time: 1 h 10 min


Difficulty: Medium


Cannot be frozen




Ingredients:


80 g | 3 oz | 3/4 cup buckwheat flour


45 g | 1 1/2 oz | 1/2 cup oat bran


125 g | 4 1/2 oz | 1 cup coconut flour


6 tbsp granulated stevia


1/2 tsp sea salt


2 tsp ground cinnamon


1/2 tsp bicarbonate of soda


4 large eggs, beaten


120 g | 4 oz | 1/2 cup virgin coconut oil, melted


120 g | 4 oz | 1 1/2 cups unsweetened desiccated coconut




Method:


1 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 900 g | 2 lb loaf tin with greaseproof paper.



2 Combine the buckwheat flour, oat bran, coconut flour, stevia, salt, cinnamon, and bicarbonate of soda in a large mixing bowl. Stir briefly to combine.



3 Beat together the eggs and coconut oil in a measuring jug, stirring well to combine.



4 Add the wet ingredients to the dry, stirring and folding until you have a batter. Add the desiccated coconut and stir to incorporate.



5 Spoon the batter into the prepared tin. Rap a few times on a work surface to settle the batter.



6 Bake for about 35-45 minutes until golden, risen, and dry to the touch on top; a cake tester should come out clean from the centre.



7 Remove to a wire rack to cool before turning out, slicing, and serving.