If you’re looking for a basic morning bread replacement, this might be for you! Eat it plain, fresh out of the oven, or toast it with some extra butter and cinnamon. You can also use it to make a grain-free French toast. This pan-bread can also be flavored easily with the juice and zest of a lemon or orange.
PREP TIME
10 minutes
COOKING TIME
40 minutes
YIELD
6 servings
6 eggs
Seeds from 1/4 pod of vanilla bean
1 teaspoon vanilla extract
2 tablespoons butter, melted
2 tablespoons full-fat coconut milk
1/4 cup coconut flour
Pinch of nutmeg
Pinch of sea salt
1/2 teaspoon baking soda
2 tablespoons sliced almonds
SERVE IT UP
With berries, sliced bananas, or some almond butter smeared on top.
CHANGE IT UP
Try making this a more savory loaf by adding some Rosemary or Sage Salt to the mixture—about 1 teaspoon should do the trick!
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 350°F.
Whisk eggs, vanilla bean, vanilla extract, butter, and coconut milk in a large mixing bowl. Sift coconut flour, nutmeg, salt, and baking soda into the egg mixture, and continue whisking until combined.
Pour the egg mixture into a 9 inch x 9 inch baking dish lined with parchment paper. Top with sliced almonds, and bake for approximately 40 minutes or until the edges are brown and a toothpick wipes clean when testing the center.
