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

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.

NOURISHING TIP

Coconut flour is a easy to digest grain free alternative for those irritable tummies (or just because it is super yummy!). It is high in fiber, protein and healthy fats which keeps us full, nourished and satisfied.

COCONUT BREAD & HONEY BUTTER