I Relish.

Coconut Bread

Yep, I still like bread and I still really miss it. I try to be good though so I make my own bread and pastries.

One day, I came upon this coconut bread recipe from Mark’s Daily Apple. The recipe originally included raw honey (1-2 tbsp) but I took it out because my goal was to substitute this for a regular loaf of bread. I want to be able to eat this with savory foods like bacon and eggs or a good piece of pate.

The first time I tried making this, I thought it was too dry so I added some milk to make it more moist. Of course, the texture’s still quite different from flour-based bread (it’s more like pound cake) but I was still pretty happy with it.

Enjoy!

Tip: Add 1/2 cup of milk if you want slightly moist bread.

Coconut Bread

Mark Sisson: I’m not a big baker, but I can appreciate those who are. For those budding Primal bakers who still miss bread, why not try to make some with coconut flour? Slightly sweet and fairly light (as opposed to the denser breads made with almond meal), this coconut bread should do the trick.

Ingredients:
6 eggs
1/2 cups ghee (or butter)
1/2 teaspoon sea salt
1 teaspoon baking powder
3/4 cup coconut flour

Method:
Preheat your oven to 350. Whisk it all together, or blend in a food processor until all lumps are gone. Grease a bread pan with butter or coconut oil and pour your batter in. Bake for 40 minutes.

If we split it up into six servings each slice will, according to FitDay, have:
30.9 g fat
13.2 g carbs (9 g fiber)
8.35 g protein

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