I love bread – especially this one – it’s amazing for several reasons.

Taste and appearance rank up at the top for sure – but following this, it’s super easy and inexpensive!  “Inexpensive” and “easy” are not common words attached to Paleo or Gluten-Free Bread.  But this one right here takes little prep, needs only five ingredients and costs less than five dollars.

The recipe is inspired by two separate recipes – Toasted Coconut Butter from The Healthy Foodie, and Coconut Butter Bread from Loving Our Guts.  All that I can take credit for is combining the two – making delicious Toasted Coconut Butter Bread.

Toasted Coconut Butter Bread

Prep: 5-10 min          Cook: 1 hr          Yields: 10-12 slices

Ingredients:

• 5 eggs
• 1 cup Toasted Coconut Butter (1 pound shredded coconut or coconut flakes)
• 1/4 cup palm shortening, room temp grass-fed butter or ghee, or melted coconut oil
• 3/4 tsp baking soda
• 1/2 tsp sea salt

Directions:

1. Preheat oven to 300 degrees.
2. Spread the coconut out onto two baking sheets, place in oven for 10-15 minutes (until a lite brown/toasted).
3. Remove coconut, add to high powered blender (Vitamix if you have one!) or food processor, blend/process until smooth and liquidy.  In the blender, this will take no time – make sure to use a tamper/accelerator stick if you have one.  It will take 2-3 minutes in the food processor with some scrapping down of the sides intermittently.
4. Next add the palm shortening (or other fat) and blend/process until smooth.
5. Finally add remaining ingredients.  Pour into a 4×6 or 5×9 loaf pan that is lined with parchment paper or is greased well. Place in oven, bake for 45-52 minutes, until the top is bouncy or a toothpick comes out clean.  Store wrapped in a paper towel in airtight container, preferably in the fridge, to maintain moisture.

This is quite delicious smothered in cherry jam! Enjoy 🙂
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