My post on no grain muffins last month proved to be very popular, so I am posting another no grain recipe I use frequently in our home. This particular bread recipe uses coconut flour instead of nut or bean flours. Baked goods made out of coconut flour tend to have the consistency of Sara Lee pound cake. When I was a gradeschooler, my breakfast often consisted of a slice of Sara Lee pound cake with some peanut butter smeared on top. Not an ideal healthy breakfast, by any means, but I do have a soft spot for the soft, spongy texture of pound cake even to this day!
If you love pound cake as I do, chances are you will like this wonderful alternative to the typical wheat based pound cakes. The bread does have a hint of coconut flavor, but it is not overwhelming and does not detract from complete enjoyment of the texture and overall flavor of the bread. This bread does not get completely brown on top like wheat based pound cake, but the texture is quite similar. This bread is also very low carb and unbelievably filling for those of you who are limiting them for health or weight reasons. It’s amazing how just one slice fills you up.
No Grain Honey Bread
5 Tbl butter, melted (sources)
6 Tbl coconut milk or whole milk (sources)
6 Tbl honey (sources)
1/2 tsp sea salt (sources)
1 tsp vanilla (sources) or make your own
1/2 cup sifted coconut flour (sources)
1/2 teaspoon, no aluminum baking powder (sources)
5 drops stevia (sources)
Whisk together eggs, butter, coconut milk, honey, sea salt, vanilla, and stevia. Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time. Once everything is mixed, keep whisking until the batter is very smooth with no lumps. Pour into a glass loaf pan and bake at 400 F/204 C for 20-25 minutes or until loaf starts to slightly brown on top.
Makes 1 medium loaf, 12 muffins, or 24 mini muffins.
I LOVE a slice of this bread with some Arrowhead Mills organic creamy peanut butter on top. Why Arrowhead Mills? Because this company sources their peanuts from the Southwest USA where mold in peanuts is very rare. My husband and kids like it with a big slab of butter and a bit of raw honey.
Sarah, The Healthy Home Economist