INGREDIENTS

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

Honey Butter:

¼ cup grass-fed butter, room temp

2 tsp raw honey

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DIRECTIONS

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.