Rosemary Coconut Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 large Egg, fresh, whole, raw .25 cup Silk Coconut Milk (Unsweetened) 4 tbsp Extra Virgin Olive Oil 1 tsp Salt 1 tsp Baking Soda 39 gram Flaxmeal, ground (Bobs Red Mill) Organic2T=13g Gluten Free GF 12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1 tsp Rosemary, dried
Preheat oven to 350. Use hand mixer to mix eggs (pasture-raised), coconut milk and rosemary. Add flax meal, salt and baking soda and continue mixing. Add coconut flour. Spray loaf pan with coconut oil cooking spray. Spread "dough" in the loaf pan and bake for 40 minutes. Done when toothpick comes out clean.
Serving Size: Makes 15 - 3/4 inch slices
Serving Size: Makes 15 - 3/4 inch slices
Nutritional Info Amount Per Serving
- Calories: 88.2
- Total Fat: 6.6 g
- Cholesterol: 49.6 mg
- Sodium: 258.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.1 g
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