Breakfast

Coconut pecan loaf

This recipe is one of my favorites as I love the consistency of this “bread”. It is light and fluffy, totally grain free and binds beautifully together to make a lovely alternative to grain based breads! 

For one loaf:
Crack 6 eggs into blender. Add 2 handfuls of pecans, 2 1/2 Tbs coconut flour, 1 tsp salt, 1 tsp bicarb soda and 1 tsp apple cider vinegar. Blend on pulse until smooth.
Pour mix into a greased loaf pan and bake at 150 – 160 C until firm but bouncy in the middle. Let cool in the loaf pan with a teatowel on top, then gently work loose with an egg flipper. Refridgerates and freezes beautifully. Keep in fridge. Slice with a non-serrated knife.

©2014 Zaia at wholefoodcookery.com – coconut pecan loaf recipe for primal, gluten free and paleo.

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