Coconut Bread (Gluten-Free!)

This is not for use as sandwiches or toast; but we just enjoy it as a snack or a very filling breakfast bread (instead of a muffin, etc.). It's the consistency of pound cake - and would surely be tasty with fresh strawberries and homemade whipped cream! Also great at lunch time with salad when you need an extra "full" feeling. Very satisfying!

-6 eggs
-1/2 cup butter, melted
-2 Tbsp honey
-1/2 teaspoon sea salt
-1 teaspoon baking powder
-3/4 cup coconut flour

Preheat oven to 350. Grease a bread pan (we use butter or coconut oil).

Whisk eggs together in a mixing bowl.

Add butter, honey, salt and baking powder; and whisk until well combined.

Add flour and stir or whisk until all lumps are gone (batter will be VERY thick!).

Spread batter evenly into pan.

Bake for 40 minutes.

We like to refrigerate and then snack on this after it’s nice and cool b/c then it’s much sweeter…almost like pound cake to us (but with an "eggy" flavor)!!!

STORE IN FRIDGE!

This recipe is from www.MarksDailyApple.com





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