Everyday Grain-Free Bread
DAIRY
FREE
PALEO
DIET
You’ll be glad zero grain doesn’t mean zero bread after tasting a slice of this loaf, which provides a soft, warm, nutty experience you’ll love. Because this bread is so nourishing, it’s no problem reaching for a second slice, especially with a spread of homemade butter.
| Prep Time 15 minutes |
Cook Time 40 minutes |
Makes 1 loaf/14 slices |
Serving Size 1 slice |
INGREDIENTS
6 large eggs
¼ cup coconut oil
½ tsp. apple cider vinegar
¾ cup smooth almond butter
2 TB. raw honey
¼ cup hazelnut flour/meal
¼ cup homemade coconut flour
1 tsp. baking soda
¾ tsp. sea salt
METHOD
1 Preheat the oven to 350°F (180°C). Line a 8½×4½-inch (21.6×11.4cm) loaf pan with parchment paper so the paper extends over all sides of the pan by 2 inches (5cm).
2 In a medium bowl, whisk together eggs, coconut oil, apple cider vinegar, almond butter, and honey.
3 In a separate medium bowl, combine hazelnut flour, coconut flour, baking soda, and sea salt.
4 Slowly mix dry ingredients into wet ingredients until well combined, and transfer dough to the prepared loaf pan.
5 Bake on the middle oven rack for 45 minutes.
6 Remove the pan from the oven, and allow to cool completely. To remove bread from the pan, lift the edges of the parchment paper.
Component
Homemade Coconut Flour
Homemade coconut flour is lighter, fluffier, and much lower in fiber than commercial versions. Here’s how to make your own.
INGREDIENTS
1 Thai coconut
2½ cups filtered water
METHOD
1 Remove the thick husk from Thai coconut until rounded top is visible. Using a heavy knife, make 4 marks against the top, creating a 2-inch (5cm) square. Continue to strike the four marks until coconut opens. Drain out coconut water.
2 Using a spoon, scrape coconut meat from inside shell, and place in a small bowl. Using a ratio of 1 cup meat to 2½ cups filtered water, place meat and water in a blender, and blend for 1 minute or until smooth. Strain blended coconut through a cheesecloth or fine-mesh strainer, reserving coconut milk for another use.
3 Preheat the oven to 100°F (38°C). Spread strained coconut pulp on a baking sheet lined with parchment paper, and bake for 1 hour or until moisture has evaporated and pulp is dried. Allow coconut to cool.
4 Process cooled, dried coconut pulp in a blender for 30 seconds or until it’s a fine powder. Refrigerate tightly covered until ready to use.
Everyday Grain-Free Bread