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Coco bread


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400 g of whole wheat flour
100 g coconut flour
50 g of barley blowing (or rice)
1 tablespoon of raw cane sugar
1 teaspoon of baking soda
1 pinch of salt
2 apples
1 tablespoon extra virgin olive oil


Sift the flour on a pastry Board; incorporate the applesauce, oil, salt, coconut flour, sugar, baking soda; knead well (there should be no need to add water), then add the puffed barley and knead.
Prepare a form 20 cm long and not too high; splitting/open slightly the surface with your hands at various points and put on parchment paper on a baking tray.
Bake at 180° C for 30 minutes, checking cooking.

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(Thanks to Valentina B.)

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