Coconut Butter Bread Mark II

The first Coconut Butter Bread was quite tasty, but crumbly. The chia and glucomannan add moisture and cohesiveness.

Coconut Butter Bread Mark II

1 tablespoon chia seeds
1/4 cup warm water
1 cup Coconut Butter
7 eggs
1 1/2 tablespoons cider vinegar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons glucomannan

In a custard cup, combine the chia seeds and warm water. Let them sit for half an hour.

Preheat oven to 350. Spray a modest-sized loaf pan with non-stick cooking spray, or grease it well, or line it with parchment (I tried this, but found it too cumbersome -- but I know people who do it).

Now combine everything, including the soaked chia seeds and their liquid, in a mixing bowl, and mix very well -- I used an electric mixer for a minute or two. Pour batter into prepared loaf pan.

Bake for 40-45 minutes, until golden, and until a bamboo skewer inserted in the center comes out clean.

Tip out on a wire rack to cool. Store in a plastic bag in the refrigerator.

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Assuming 20 slices, each will have: 69 Calories; 6g Fat (72.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 g usable carb.

NOTES: Chia seeds are popular for sprouting, and not just on Chia Pets. Look for them at your local health food store.

Glucomannan is a finely milled soluble fiber, similar to guar or xanthan. Also available at health food stores. I haven't tried the recipe with guar or xanthan, but I think it likely they'd work just fine.

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