This bread is much like a pound cake.
Makes: 5 1/2-inch by 9-inch stoneware loaf pan
- 12 whole eggs
- 1 cup coconut oil or butter slightly melted
- ¼ cup honey (optional or use less) or use Stevia
- 1 teaspoon salt
- 1 1/2 cups sifted coconut flour
- 2 teaspoons baking powder
This bread is made with full-fat coconut flour. It can be used much like regular bread, or in lieu of pound cake. The leavening comes from the eggs and baking powder, since coconut flour lacks gluten. Blend together eggs, coconut oil or butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased (I use coconut oil) stoneware loaf pan, and bake at 335 degrees in the middle of the oven for approximately 1 hour or until a toothpick comes out clean, and bread is nicely browned. Remove from oven, place stoneware on a rack, and allow the bread to cool completely in the pan. Turn pan over gently with one hand on top of the bread to allow the loaf to drop out gently.
Adapted by Maria Atwood from Cooking With Coconut Flour, Bruce Fife, ND.
