Gluten-Free Coconut Milk Bread
Ingredients
Wet Ingredients
-
1¼
cups
canned coconut milk
-
4
large
eggs
-
¼
cup
melted coconut oil
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
honey
Dry Ingredients
-
2
cups
almond flour
-
½
cup
coconut flour
-
2
tablespoons
psyllium husk powder
-
1
teaspoon
sea salt
-
¾
teaspoon
baking soda
Instructions
- Preheat the oven to 350°F.
- Prepare the bread loaf pan with parchment paper and grease the exposed ends.
- In a small bowl, whisk together the dry ingredients.
- In a medium bowl, mix the wet ingredients using an electric mixer.
- Combine the dry ingredients with the wet ingredients and mix until well combined.
- Transfer half of the batter into the prepared pan and press down firmly.
- Add the remaining batter and smooth the top.
- Bake for about 70 minutes.
- Allow the bread to cool in the pan before removing.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
7g
Sodium
180mg
Cholesterol
186mg
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