Coconut Lime Bread

I am heading out on a little trip.  See, I turn the big 4-0 this year.  And this big of a birthday deserves a year long celebration, don't you think?  So a dear friend, who also is celebrating her 40th, and I are headed to St. Lucia for 10 days.  We are going to an island neither of us has been to, and are excited for all that St. Lucia has to offer.  So farewell 35 degree days and hello 85.

Anyway, why not send you off with little tropical treat, huh?  I'll be back to posting new and fun recipes the week of April 8th.  What do you have to look forward to?  Lobster Newburg, Eggs Benedict, Almond Poppyseed Pancakes, Asparagus Salad, Chocolate cake and more!

See you soon...

Coconut Lime Bread

zest of 2 limes

juice of 2 limes (1/4 c.)

3 c. almond flour

1/4 c. coconut flour

1/2 c. shredded coconut

1 1/2 tsp. baking soda

1/4 c. raw honey

1/4 tsp. salt

3 eggs

1/4 c. creamed coconut

1 c. coconut milk

Glaze

2 tbsp. lime juice

2 tsp. creamed coconut

3 tbsp. honey

1/2 tbsp. lime zest

For the bread, preheat the oven to 375 degrees.  Generously oil (coconut) a loaf pan.

Mix the dry ingredients together.  Mix the remaining ingredients together in a separate bowl and then fold into dry mixture.  It will be dense, similar to pound cake.

Cook the bread 45-50 minutes until it is set and tester comes out clean from the center.

Allow to cool in the pan for about 10 minutes, then remove loaf and put on a wire rack so it can cool.

Mix together ingredients for the glaze while bread cools.  Poke small homes in the top of the bread evenly once the bread is cooled.  Evenly glaze the top and then dust with a sprinkling of shredded coconut.

This is even better the next day.  Heck, one morning I even made french toast with it.  Oh yeah I did, and it was GOOOOD!

A cracker oops...but great breadcrumbs!

Sometimes not everything I try works out...but then, sometimes, even though it doesn't work out it turns into something else wonderful.  My cracker mishap made awesome breadcrumb topping for savory dishes.  I used it in a meatball recipe that I will be posting soon, but I can wait to use it for some chicken or eggplant "parmigiana".  Here's to mistakes!

2 c. almond flour

1/2 tsp. baking soda

1 tsp. each thyme, rosemary, salt and pepper

2 tsp. nutritional yeast (great article on nutritional yeast from Mark's Daily Apple)

1/2 c. olive oil

Preheat oven to 350 degrees.  Mix the dry ingredients together.  Add the olive oil and mix it well.  It will be stick and loose, but that it is okay.  Spread the mixture out evenly on a silpat or parchment paper.

Cook until the mixture turns golden brown, about 18-20 minutes.  Allow to cool and then scrape off and put in a glass container that seals.  Store in the fridge until you need them!

Paleo Bread

Bread is usually one of the hardest food items for people new to Paleo to give up.  Well, you really don't have to, not with a bread this good anyway.

4 c. almond flour, blanched

1 tsp. baking soda

1/2 c. ground flax meal

1 tsp. salt

2 tbsp. coconut oil

2 tbsp. raw honey

1/2 c. water

5 eggs

1 1/2 tbsp. apple cider vinegar

Preheat oven to 350 degrees.  Coat loaf pan with coconut oil, my favorite loaf pan here.  

Place almond flour in a food processor and pulse so there aren't any big pieces.  Add the baking soda, flax and salt and pulse again until well mixed.  Melt the coconut oil and honey gently in a saucepan.  When cooled add to processor along with water, eggs, and vinegar.  Pulse again until combined well.

Put into the loaf pan and cook 40-50 minutes or until toothpick comes out clean.

Enjoy!

If you want to see if made live, check out this video...

Thanks again Ryan and CrossFit Primal for asking me...can you tell I am not comfortable in front of a camera?