A couple of weeks ago, I came across this recipe on Living Healthy with Chocolate. It sounded simple and worth a try. (As a note, Adriana posts all sorts of great recipes and her food pictures are fantastic. It’s worth giving her blog a look.)
This last week, I’ve felt the fingers of Fall starting to reach into our Rocky Mountain summer nights, though the days still get quite warm. When I woke up the other morning and it was 45 degrees outside, I decided it was a good morning to bake bread.
I rarely meet a recipe I don’t modify in some way, including my own, so I changed the original recipe a bit and wound up with this Grain-Free, Nut-Free Spice Bread Recipe.
Here’s how I made it:
Grain-Free, Nut-Free Spice Bread
1/3 cup Coconut Oil, plus additional for greasing the pan [Available HERE]
½ cup Coconut Flour [Available HERE]
½ teaspoon Ground Vanilla Beans [Available HERE]
½ cup Applesauce
1.5 tablespoons Apple Pie Spice
Melt 1/3 cup coconut oil over low heat, if your coconut oil is not already liquid (melt it, don’t heat it).
Place all ingredients in a food processor and process until thoroughly combined.
Pour batter into greased, standard-size loaf pan.
Bake in a preheated 350-degree oven for 40-50 minutes, or until it tests done.
Remove from oven and cool before removing from pan.
Cut, serve, and enjoy.
NOTES: If your eggs are cold, your batter will not pour smoothly as your coconut oil will start to solidify. Your bread will taste the same, but it won’t have a smooth crust (it’ll be bumpy, like mine).