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.