Paleo Almond Coconut Bread

Name: Paleo Almond Coconut Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1.25 cup nature's eats blanched almond flour; .25 cup Flours: Tapioca (by JO_JO_BA); 5.28 tbsp Coconut Flour - Better Body Foods Organic (by KIT); 2 tbsp Now Psyllium Husk Powder; 1 tsp Baking Soda; 0.25 tsp Himalayan Pink Salt (by WJHUNTER); .25 serving Frontier Organic Ground Tumeric 1 tsp (2 g) (by RURABE); 4 serving Organic Valley - Organic Large Brown Eggs; .75 cup 365 Organic Coconut Milk (by SUN_CLAY); 1 tbsp Apple Cider Vinegar Bragg's Organic; 4 tbsp Coconut Oil Organic - Spectrum Naturals

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

1.25 cup nature's eats blanched almond flour .25 cup Flours: Tapioca (by JO_JO_BA) 5.28 tbsp Coconut Flour - Better Body Foods Organic (by KIT) 2 tbsp Now Psyllium Husk Powder 1 tsp Baking Soda 0.25 tsp Himalayan Pink Salt (by WJHUNTER) .25 serving Frontier Organic Ground Tumeric 1 tsp (2 g) (by RURABE) 4 serving Organic Valley - Organic Large Brown Eggs .75 cup 365 Organic Coconut Milk (by SUN_CLAY) 1 tbsp Apple Cider Vinegar, Bragg's Organic 4 tbsp Coconut Oil Organic - Spectrum Naturals

Directions

Preheat oven to 425 degrees. Grease loaf pan and set aside. Combine all dry ingredients in large mixing bowl. Combine all wet ingredients in a separate bowl. Add wet ingredients with dry ingredients. Mix until just combined, removing any lumps with spoon as you mix. Pour batter into loaf pan. Bake for 30 minutes or until toothpick inserted comes out clean.

Serving Size:�1 loaf makes 12 slices

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 182.8
Total Fat: 14.8 g
Cholesterol: 70.0 mg
Sodium: 141.9 mg
Total Carbs: 8.8 g
Dietary Fiber: 3.5 g
Protein: 5.4 g

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