We’ve been lucky so far this year in Ohio with the weather, but this week we got hit with some f-f-f-freezing cold.
So, what’s a good Cleveland girl to do? Go to the beach, of course.
I wasn’t going to pass up the sunny day, even though it was only 14 degrees out, to get some stunning ice waves and driftwood photos.
I spent the weekend preparing a gluten free cake for an order, and updating my etsy shop with a few new listings. I’m really excited about my new Cakes in Tins listing, which enables me to effectively ship individual cakes anywhere in the US. Hop over to etsy and take a peek, and just think of the possibilities!
We started a new diet around here this week, and a big part of it is giving up sugar. If you’ve ever done this, then you know it is not easy. Another aspect of the new plan is no grains, no dairy. This part; not so tough. Except I do like a little bread with my dinner, especially when it’s a dish like “Chili without Beans” which is what we had this evening.
I found a few recipes for coconut flour based breads and biscuits, and after reading several reviews, I modified, combined and fiddled until I ended up with the this one.
note: It would be much better with a tiny bit of honey, agave or other sweetener in it, if you are not limiting (denying yourself) sugar. this version is a moist, eggy bread that serves as a nice little side for a soup or chili. definitely savory.
3/4 cup coconut flour
1/2 cup ghee (plus extra for greasing the pan)
(up to 2 tbsp honey)
1 tsp. baking powder
1/2 tsp unrefined sea salt
Preheat oven to 350 degrees. Coat an 8″ loaf pan with ghee, or spray with cooking spray.
Beat the eggs in a large bowl until foamy. Sift the coconut flour, baking powder and salt into the eggs, blend. Slowly mix in the ghee (and honey if using) until smooth. Do not over blend.
Bake at 350 for 35-40 minutes, or until a toothpick comes out with just a little bit of crumbs attached. Cool on a wire rack, slice and enjoy.