It’s strange to admit when sharing a bread recipe that I don’t miss bread. That’s a serious statement from a gal who would often eat a mini loaf of french bread a day. What I miss is the convenience of bread. I miss the ability to sop up the juices from a meal. Yes, I can still get them with my spoon but it’s different. Anyway, I’ve been trying like mad to come up with a paleo bread recipe that has a nice texture, rise and flavor. I hit two on the money with this recipe – texture and flavor.
I did find that making sure the eggs are at room temperature and mixing this up in the blender really helps to give it volume. One day I hope to share something with a little more poof but for now you get a yummy paleo cornbread recipe using coconut flour. You could use this recipe as the bread for any type of meal but it really reminds me of cornbread. We’ve discovered that this is excellent grilled and if you eat dairy, smothered in butter.
- Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
- Add the apple cider vinegar, water and ¼ cup of melted coconut oil(not hot so you don’t cook the eggs) blend on low for 30 seconds.
- Then add in the coconut flour, garlic power, salt, ground caraway seeds and baking soda and blender for one minute.
- Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
- Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.
- Optional – if you want to get that nice golden look – 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
Here’s a link to the How To video if you need more help with the recipe.
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