Here’s a recipe borrowed from The Heal Your Gut Cookbook by Chelsea Green Publishing that you’ll love. This bread works for sandwiches as well as burger buns. It’s a good idea to double the recipe. It’s best sliced and toasted.
Ingredients:
- 1 cup coconut butter
- 5 eggs at room temperature
- 1/4 cup coconut oil or pastured lard
- 1/2 teaspoon sea salt
Directions:
Preheat the oven to 300 degrees Fahrenheit. Grease a 5 x 9 inch loaf pan and place the jar of coconut manna into a pan of simmering water to soften it. This will take about 10 to 20 minutes. Stir the coconut butter to make it consistent throughout. Put all of the ingredients into a bowl, and mix with a handheld blender. Be sure to blend enough so that there are no lumps at all. The consistency should be like cake batter. Pour the batter into the loaf pan and bake for 40 to 50 minutes. Let it cool for 10 minutes. Store in the fridge otherwise it will get moldy.
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Variation:
For cinnamon raisin bread, fold in 1 teaspoon cinnamon an 1/4 cup raisins, pour into the loaf pan, and follow the instructions above.
Vegetarian/GF/DF/Paleo (for vegetarian, do not use pasture lard)
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