Today, one of my co-workers, Ana, brought me a piece of bread that she had baked, to try. It was delicious! I ate it without any embellishments, just the bread, and loved it! I immediately asked for the recipe and Ana told me she had found it on this website called GuiltyKitchen.com
Of course I went there right away to check it out and found that the author was Elizabeth Nyland. Bells and whistles went off in my head and I realised that I owned one of Elizabeth’s cookbooks called ‘Cooking with Coconut Oil’. Elizabeth also happens to live right here on Vancouver Island, as do I!
After work tonight, I grabbed her cookbook and the recipe for this wonderful bread was right there…I couldn’t believe that I hadn’t tried it yet! Baked it tonight and was as good as the one Ana had made….I’m in love with bread again! The real testament though was my son! He normally has not eaten any wheat free bread that I have made in the past……tells me it’s gross! I convinced him to try this one (no mean feat based on his past experience with my baking lol) and he really enjoyed it…… He said it was the best I had produced by far!
Get baking this bread people….you will love it! Here is the recipe:
3/4 cup almond butter, smooth,
1 tbsp xylitol
1/4 cup coconut oil, melted
1/2 tsp apple cider vinegar
1/4 cup golden flaxseed, ground
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
Preheat oven to 350F. Grease a 4×8 inch loaf pan well with coconut oil.
In a large bowl, mix almond butter, eggs, coconut oil and apple cider vinegar. (I used a hand beater)
In a separate bow, combine flaxseed flour, xylitol, coconut flour, baking soda and salt. Mix dry with wet and pour into loaf pan. Bake for 35 to 40 minutes.