3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted, 4 ounces (I used Palm Oil)
2 tablespoons granular Sweetener, honey, or other
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack.
Makes 12 servings
Can be frozen
* I used 2 tbsp of Erythritol here & Tropical Traditions Palm Kernal Oil, so here's Nutrition Data's analysis, per serving:
Cals 171, Fat 10g, (Sat 8g), Sodium 159mg, Carbs 5g, Protein 3g.
Made this a couple of days ago and it has the texture of a pound cake. Very delish w/ some Palm Oil (which is a creamy/ buttery consistency at room temp) mixed with a bit of salt.
I eat it with soup and replaces that feeling of "I need bread to go with this".
If you like cornbread, this hits the spot!!
that is close to the recipe I use. I just found another one that also has almond flour in it, I am gonna try this weekend. I wonder if you could do French toast with it?
I use Tropical Traditions coconut oil with mine
do you think the palm oil really makes a difference?
thank you for including the carbs!! xoox Darlene
I usually use Tropical Traditions Coconut Oil, but just got a superb deal on their Palm Oil with free shipping and a buy one, get the second gallon free!!
The reason I did that, was in my research, it has a higher-heat/ smoke point, so I resolved to use it in my frying & baking, whereas I will still get the Coconut Oil for other, lower-temp uses.
It's a wonderful fluffy texture at room temp, like whipped butter, so no need to melt and I noticed that it's almost all MUFAs instead of PUFA to MUFA like coconut oil, so I thought it'd help even out my Omega 3's fat consumption levels with my high PUFA levels (too broke to consistently purchase grass-fed/ pasture-raised meat just yet).
Thanks Sassa, that's an awesome recipe! For once I have all the ingredients, got some coconut flour from WF yesterday. Can't wait to try after I return from my trip this weekend.
Btw, that's a great family pic you posted, I'm sure you had lots of fun.
Thanks, and it was great to get together the other day! Hope work is not TOO awful after vacation!
Are you using this bread for school lunches?
I decided I'm going to try a bread recipe each time until we find a favorite, so I'll put this next on my list. Last two times I did ones from elanaspantry.com
Hi Wendy! I'm glad we got together too. I mentioned to Darlene about a possible Primal wine & appetizer get-together with all of us 'locals' :-D
Work has been a piece of cake! (Primal cake, he, he!).
It was more like a 'pound cake' texture, so it could be close to a 'sweet bread'. I am still going to find the ingredients I need to make the "Quick White Bread" (http://docs.google.com/Doc?docid=0AS...rZjV4Y3o&hl=en), to see if it works for my son's school lunches. Keeping my fingers crossed on that one!!!
oh yep primal wine and drinks yum
wish their was primal margarita's
not too big on wine , I think I am allergic lol xoxo Darlene
oh I am gonna try that white bread soon! I need to get some plain protien powder first. xoox Darlene
thanks for posting this recipe. looks good.
yes, i agree we need to figure out a primal margarita recipe also!
oh yep for sure!
I have one but it uses naughty naughty splenda!
I find that the coconut bread comes out the very best if you let all the ingrediants get to room temp
before mixing it! xoox Darlene