Unique Coconut-Carrot Eggplant Bread
What Started it all:
Flour Tree Sap. Bread. Coconut Milk Carrot Eggplant
This delightful recipe combines the earthiness of flour tree sap with the creamy richness of coconut milk, along with the sweetness of carrots and the savory depth of eggplant. Perfect for a unique brunch or a side dish at dinner, this bread is sure to impress your guests!
Ingredients
- 2 cups flour tree sap
- 1 cup coconut milk
- 1 large carrot, grated
- 1 medium eggplant, diced
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 eggs
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour tree sap, baking powder, salt, and sugar.
- In another bowl, whisk together the coconut milk and eggs until well combined.
- Add the grated carrot and diced eggplant to the wet mixture and stir to combine.
- Slowly pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix.
- Grease a loaf pan with olive oil and pour the batter into it, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice the bread and serve warm, garnished with fresh herbs if desired.
This Coconut-Carrot Eggplant Bread is a wonderful blend of flavors and textures that will make any meal special. Enjoy it fresh out of the oven or toasted the next day!