‘Multifunctional’ coconut bread
1 cup coconut flour
½ cup psyllium
60 ml melted coconut oil
1-2 cup boiling water
Your favourite herbs and spices – I use 1 tsp herbs de Provence
Salt and pepper
Preheat the oven to 180 degrees C.
In a large bowl mix the ingredients in this order: coconut flour, psyllium, herbs and spices, coconut oil, boiling water. Immediately start mixing with a fork, you might need another ½ cup of hot water if the dough is too thick, so make sure to have water to hand. You can try kneading the dough with your hands for better results but it is quite difficult as the dough is still very hot from the boiling water, so be very careful if you do that. You need to work very quickly with coconut dough while it is still hot, otherwise it will lose its elasticity and will be difficult to roll out (it will break and crumble).
From the given amounts you will get 4 large pies cut out with a standard-sized bowl (ideal for a pizza base) or approx. 10 tiny pies cut out with a glass/mug. Place the pies on a baking tin lined with baking paper and bake them at 180 degrees C for about 10 minutes. After 5 minutes the dough will puff up, you can turn them at this point and bake for additional 5 minutes.
They are delicious the next day when warmed up in a toaster. Yum!