This paleo coconut bread is amazing! Made with grated carrot and jalapeños for a kick, this loaf is gluten-free and grain-free. While the chipotle butter is optional, you will be missing out if you don't try it spread over a warm slice of this yummy bread.
Preheat the oven to 170-175° C / 355° F.
Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pics above).
Add grated carrot, melted coconut oil, lime zest, jalapeños, salt, onion and garlic powders and stir through. Add the baking soda and pour over the apple cider vinegar over it. This activates its rising powers. Mix through until everything is well incorporated.
Add the tapioca and coconut flours and combine. Coconut flour will soak up a lot of the moisture. Add about a quarter cup of water or just a little less and whisk through again.
Line the bottom and sides of a loaf tin with baking paper and grease with a little coconut oil.
Transfer the batter to the tin and flatten the top with a spatula.
Bake for 45-50 minutes. Remove from the oven and let it sit until cooled down slightly. Remove from the tin by pulling the baking paper sides and leave to cool on a cutting board.
To make the butter, simply mash and combine all ingredients together.
Jalapeños can be replaced with some diced olives, sun-dried tomatoes or capers.
Serving size can be 1 or 3 slices. Nutritional breakdown is per slice with a teaspoon of butter so you can decide how many you want to have.
Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 37mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1222IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg
Keywords: Bread, Side Dish, Butter, Grain-Free, Coconut Flour, Jalapeno