Coconut Almond Bread

Coconut Almond Bread

I found this recipe on Nourished and Nurtured website.  It’s a high protein, high fiber, low carb bread.  I’ve been making it and enjoying having bread to eat, since I’ve cut out wheat products from my diet the last few years.  I must say that this bread is a lot like a cake and I love eating it with butter and my homemade sugar-free maple syrup on top!

2/3 cup coconut flour

3/4 cup almond flour

1/2 cup plus 2 Tbsp. butter

8 eggs

1 Tbsp. honey or 30 drops liquid stevie or 3 Tbsp. coconut sugar

1 1/2 tsp. apple cider vinegar

3/4 tsp. sea salt

3/4 tsp. baking soda or 2 tsp. Baking powder and no vinegar

  1. Melt butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.  Stir in the honey and vinegar.
  2. Break the eggs into a medium bowl.  Add the salt, baking soda, almond flour, and butter mixture.  Mix together with mixer.coconut almond bread - eggs
  3. Measure out the coconut flour.  It will need to be sifted.sifting coconut flour
  4. With mixer, mix the sifted coconut flour into the other ingredients very well.  Mixture will be very thick, but don’t add any liquid.mixing coconut almond bread
  5. Spoon the batter into a well-buttered 8.5″x 4.5″ loaf pan.Coconut almond bread in pan
  6. Bake at 300 degrees F for about 45- 55 minutes.  It will be done when it is set in the middle (check by pressing lightly in middle or when toothpick comes out clean).baked coconut amond bread
  7. Let cool for about 15 minutes, then use a spatula or knife to go around the edges.  Invert the pan and transfer loaf to a cooing rack.  Cool completely.coconut almond bread cooling
  8. Wrap tightly with plastic wrap.  Store in the fridge or freezer.  I like to slice it fairly thin and place waxed paper between the slices and store in the freezer.
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