Peanut Butter & Coconut Bread (Gluten Free, Dairy Free, Low Fodmap, Egg Free Clean Eating)

Here’s another recipe that I have been meaning to blog about.  My eldest daughter loves peanut butter and the other day I thought I’d try freenut butter, its made from only ground sunflower seeds, has a nice sweetish nutty flavour, slight aftertaste I thought but still nice and Tayla loves it too so can now take that to school.  Freenut butter can be used instead of peanut butter if there is any peanut allergies among family members. It works fine!  This loaf isnt a massive loaf but the entire thing goes in one hit with all my kids!!  They love it warm spread with butter or peanut butter (ofcourse lol).  This is so simple to make.  Oh and there is coconut milk in it which I know there are conflicting information regarding this and the low fodmap diet.  If unsure just use almond milk and substitute some of the flour for extra coconut flour.  So Tayla can take this to school I just use freenut butter and she still enjoys it with her nuttelex dairy free spread!

Peanut Butter & Coconut Bread

3/4 cup smooth peanut butter (or use freenut butter or use another nut butter of your choice if you arent keen on peanuts) if you prefer chunky peanut butter by all means go for it!

1/3 cup rice malt syrup

1 tin coconut milk (works out to be about 1.5 cups of coconut milk)

1 cup brown rice flour

1/2 cup coconut flour

1/2 cup tapioca flour (or cornflour or potato starch)

1 tsp cinnamon

1/2 tsp mixed spice

1/4 tsp himilayan salt (or 1/2 teaspoon sea salt)

2 teaspoons baking powder

1 tsp xanthan gum


Preheat oven to 170 degrees fan forced.  Line a loaf tin with grease proof paper, this makes it easier to just lift the loaf out!  Using electric mixer cream peanut butter and rice malt syrup.   In a another bowl add flours, spices, salt, baking powder and xanthan gum and whisk with a fork or sift until thoroughly combined.  Alternating with flour mix and the coconut mix add to the peanut butter mixture on a low speed.  Pour the batter into the prepared loaf tin and bake in the oven for about 50 minutes.  Carefully lift out the tin using the overhanging grease proof paper and place on a wire rack to cool slightly.  Carefully slice and serve while warm with butter or peanut butter…..YUUUUUUUM!!


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