GAPS Approved Raspberry Crumble Bread

Servings: 12
Preparation Time: 1 hour

Ingredients:

Raspberry Bread:

• 1/2 cup coconut flour, sifted or lumps removed with a fork
• 1/4 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 6 eggs
• 1/4 cup Tropical Traditions Gold Label Coconut Oil, melted and cooled or very soft
• 1/2 cup Healthy Traditions raw honey, softened
• 1/2 organic ripe banana, mashed
• 1/4 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 1/2 cups frozen or fresh raspberries

Crumble:

• 1 cup almond flour*
• 2 tablespoons Tropical Traditions palm shortening
• pinch salt
• 1 teaspoon Healthy Traditions raw honey

Directions:

Preheat the oven to 350 degrees F.

Grease a bread loaf pan.

In a small bowl, combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, and apple cider vinegar until well combined.

Pour dry ingredients into the bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45–50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Packed with good fats and proteins, this delicious, nourishing treat is perfect for a quick breakfast that will keep you going strong until lunch or a decadent, yet nutritious, pick-me-up to avoid the afternoon slump.

Dark Chocolate, Raspberry Custard Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups raw milk, plain kefir (preferably homemade) or coconut milk*
• 2 tablespoons organic cocoa powder (or more to taste)
• 2 tablespoons Virgin Coconut Oil, melted (or more to taste)
• 2–4 soy-free pastured egg** yolks – See Note below.
• 1 tablespoon raw honey
• 1/2 teaspoon organic vanilla extract
• dash sea salt
• 1 1/2 cups organic frozen raspberries
• 1 frozen banana (for additional creaminess, optional)

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend all but the frozen ingredients until smooth, add fruit, and blend to desired consistency. All ingredients may be adjusted to taste. Enjoy!

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

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