This is one of my all time favorite grain-free and nut-free bread recipes. (Kid friendly too.) It's great pre-workout or post-workout treat with a little local honey on top.
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Kitchen Tools Needed:
Food processor (My favorite is the Cuisinart FP-14DC Elite Collection 14-Cup Food Processor, Die Cast
)
Prep:
all ingredients at room temperature for best results
Ingredients:
1 cup coconut flour
3 ripe bananas
4 pastured eggs
6 tbsp coconut oil/ghee softened
4-6 tbsp honey/maple syrup
3 drops liquid stevia (optional)
1/4 tsp sea salt
Cinnamon to taste (1/4 tsp)
1/2 tsp baking soda
1 tbsp alcohol free pure vanilla extract
Directions:
Preheat 300°F.
Spray a bread pan with coconut spray, organic coconut oil or grass-fed butter.
Throw all wet ingredients into food processor with S blade and mix until smooth.
Add in the rest of the ingredients.
Blend until smooth. Pour into baking dish. Bake at 300°F for 45-55 minutes until fork comes out clean.
Cool in pan completely and then enjoy! You can store in fridge for up to a week or in freezer!
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About the author
Deanna Mutzel is practicing Chiropractor in the greater Seattle area. Follow her at www.instagram.com/realfoodlab
i am very reactive to eggs, but would love to try this recipe. Do you have any substitutions for the eggs that will work well in the recipe?
Hi there Phyllis,
Great question. It's hard to get around eggs in baking. I would suggest a frozen banana/nut/date/cocoa ball instead. Or you can use the dehydrator if you have one.
I'll post a recipe of the ball for you next week.
Thanks,
Mike