Coconut Bread
This is a dense brightly colored bread that can replace sweet corn bread
in your baking repertoire. You can also place the mixture in muffin
tins. Feel free to add lemon zest and fruit of your choice for a
sweeter, brighter taste.
6 large eggs
1/2 cup coconut oil
1 Tbsp FiberYum
1 Tbsp honey
1/2 tsp sea salt
3/4 cup coconut flour, sifted
1 tsp baking powder
Preheat oven to 350 degrees F.
Blend eggs, oil, honey, and salt together. Set aside.
In a separate bowl, combine coconut flour with baking powder. Whisk this
into the egg batter thoroughly, until there are no lumps.
Pour into greased 9 x 5 x 3 inch or smaller loaf pan (NOTE)and bake at
350 degrees F for 40 minutes.
Remove from pan and cool on rack.
Makes: 8 servings
NOTE: You can also bake this in a round cake pan and cut it into wedges.
To lower the saturated fats in this recipe you can swap coconut oil for
Avocado oil.
Nutritional Information Per Serving: Calories 245, Protein 6 gr, Fat 21
gr, Sat fat 16 gr, Carbs 9 gr, Fiber 6 gr, Sodium 242 mg, Cholesterol 138 mg
Using Avocado Oil: Calories 249, Protein 6 gr, Fat 21 gr, Sat fat 5 gr,
Carbs 9 gr, Sugar 3 gr, Fiber 6 gr, Sodium 242 mg, Cholesterol 138 mg
--
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demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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