This is a really delicious quick bread for those who are interested in dairy and gluten-free and low-carbohydrates diets. The bread is moist and light and easy to make. Serve with a drizzle of maple syrup or some homemade mango jam.
- Grind the desicated coconut into flour-like consistency. Slice the vanilla bean in half lengthwise. Scrape the seeds with a spoon or pairing knife.
- Line an 8x4-inch loaf pan with parchment paper. Preheat the oven to150C/300F.
- Whisk together the coconut flour and baking powder. Beat the eggs, egg whites, vanilla seeds and maple syrup until light and fluffy. Fold in coconut mixture until well combined.
- Bake the bread in the middle of hot oven for about 50 minutes until a toothpick inserted in center comes out clean.