Grain-Free, Coconut, Cinnamon Bread

Servings: 10
Preparation Time: 12 minutes

Ingredients:

• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 teaspoons honey
• 3 pastured eggs
• 1 teaspoon vinegar
• 1/3 cup pure sour cream or coconut milk*
• 3 tablespoons coconut oil
• 2 tablespoons water

Directions:

Preheat oven to 350 degrees F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with a whisk until well blended. Add remaining ingredients and combine well. Adjust for sweetness, if desired. Let stand 3 minutes, and then blend again.

Spread batter into prepared 8 x 2 x 2 1/2-inch loaf pan. Bake for 25–30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Sharla from Boise, ID, won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

Gluten-Free, Poppy Seed, Apple, Coconut Loaf

Servings: 10
Preparation Time: 10

Ingredients:

• 3 eggs
• 1/8 cup Coconut Cream Concentrate, melted
• 1 1/2 tablespoons coconut oil, melted
• 1/2 cup poppy seeds, heaping
• 1 cup unsweetened apple sauce
• 1 pinch salt
• 1/8 cup coconut flakes
• zest of 1 lemon
• 1/8 cup dried pomegranate
• 1/8 cup dried cranberries
• 2 teaspoons organic vanilla extract

Directions:

Preheat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, and then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 x 8 1/2-inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe and photo submitted by Josephine, Scottsdale, AZ.

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Whole Wheat, Banana, Coconut Bread

Ingredients:

• 1/3 cup Expeller-Pressed or Virgin Coconut Oil, liquefied
• 1/2 cup raw honey
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon aluminum-free baking soda
• 1/4 cup hot, filtered water
• 1/2 cup chopped walnuts
• 1/2 cup shredded or flaked coconut
• cinnamon

Directions:

Preheat oven to 325 degrees.

In large bowl, beat coconut oil and honey together. Add eggs and mix well. Stir in bananas, and then stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in nuts and coconut. Spread batter in coconut-greased, glass, 9 x 5-inch loaf pan. Sprinkle cinnamon on the top.

Bake for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for half an hour before taking out and slicing.

Recipe submitted by Ann, Perryville, MO.

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