Typically whenever I find myself with an abundance of eggs, I try to make a recipe that needs a bunch! We’re lucky enough to have farming neighbors who share their eggs with us and this week those chickens were on a roll! So I decided to whip up something with coconut flour. If you’ve never baked with coconut flour, it requires lots of eggs!
I’ll typically slice this bread up and eat it for breakfast throughout the week! I smear it with almond butter and chia seeds. And sometimes banana! So yummy and filling.
Ingredients
- 3/4 cup coconut flour
- 1/2 cup coconut oil (melted and cooled)
- 2 tbs honey
- 6 eggs
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 tsp baking powder
- Optional: one scoop of collagen peptides (I’m obsessed with these so I’m adding them to everything!)
Recipe
- Preheat oven to 350 degrees
- Mix eggs, coconut oil, honey, baking powder, vanilla, salt, pumpkin pie spice, and collagen (optional) in a bowl. Make sure the coconut oil is liquid, but cool enough not to scramble the eggs!
- Slowly mix in coconut flour and mix until combined with no lumps.
- Line a loaf pan with parchment paper and press dough into it.
- Bake for 40 minutes. Let cool and enjoy!