Paleo Almond Coconut Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Paleo Almond Coconut Bread calories by ingredient


Introduction

Personal recipe created using two different paleo bread recipes. Personal recipe created using two different paleo bread recipes.
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

Tips

Bread will be moist. You may want to refrigerate to keep longer. May be toasted.


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