PALEO COCONUT FLOUR BREAD

by Elizabeth

COCONUT BREADPictured: sliced coconut bread, toasted in the oven, and served with a side of jam.

This recipe has been adapted from Nourished Kitchen’s Coconut Flour Bread.
*Please note that the consistency of this type of bread is quite dense and does not rise.*

INGREDIENTS:
1 1/2 cups of coconut flour
1/2 cup of melted coconut oil
1/2 cup of coconut butter/manna or you can use regular butter instead
*(warm jar of coconut butter/manna in a bowl of hot water before using)
12 eggs
3 tablespoons of honey
1 teaspoon of sea salt
1 teaspoon of vanilla extract

DIRECTIONS:
1. Preheat oven to 350 F.
2. Line a loaf pan with parchment paper.
3. Combine all ingredients in a large bowl and beat well so the batter is smooth.
4. Spoon the batter into parchment-lined pan and bake for 40 minutes.

Ways to enjoy this bread: with your favorite or homemade jam/preserves, with your favorite or homemade nut butter (homemade macadamia nut butter is our favorite on this bread… recipe coming soon!), with a spread of Kerrygold butter and savory herbs, or try it with a healthy dose of coconut oil or coconut butter and drizzle of honey for a sweet, pastry-like treat!

coconut bread with jam

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