6 organic free range eggs
½ cup cold pressed coconut oil, melted
2 tbsp raw honey
¾ cup coconut flour
2 tbsp arrowroot powder
½ tsp unrefined salt
1 tsp baking powder
¼ cup grass-fed butter, room temp
2 tsp raw honey
Pre heat oven to 350⁰F
In a medium bowl combine eggs, coconut oil and honey. In a separate bowl stir together coconut flour, arrowroot powder, baking powder and salt. Use a fork on dry mixture to ensure there are no lumps. Add wet mixture to dry mixture, stir well and let sit for 5 min. Batter will thicken up considerably.
Scoop batter into a loaf pan or muffin tin. Bake for 30 – 35 min or until top is golden brown. Let cool for 15 – 20 minutes before cutting.
While bread is baking combine butter and honey and mix well.