Paleo Wow Coconut Bread Recipes
PALEO WOW COCONUT BREAD
If you're a fan of the Paleo way of eating, then this coconut bread recipe is for you. It has a nutty, natural flavor to it. We added the optional coconut and raw sugar which forms a slight crust on top (but doesn't add sweetness to the recipe). This could be eaten as a meal or a snack. We served it with natural nut butter,...
Provided by Victoria Meyers
Categories Other Breakfast
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F and grease a standard loaf pan. Line the bottom of the pan with parchment paper.
- 2. Mix together coconut flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- 3. Add in softened coconut oil and honey. Stir until well blended and smooth.
- 4. Separate eggs. Beat egg whites until stiff and reserve.
- 5. Add egg yolks to the batter with vanilla and apple cider vinegar.
- 6. Working quickly, but gently, fold in egg whites.
- 7. Pour the batter into your loaf pan. Sprinkle on some flaked coconut and sugar, if desired.
- 8. Bake in a 350 degree F oven for about 40 minutes.
PALEO ALMOND-COCONUT BANANA BREAD
This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.
Provided by Heath Morgan
Categories Banana Bread
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
- Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
- Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
- Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
- Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g
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