Coconut pecan loaf
This recipe is one of my favorites as I love the consistency of this “bread”. It is light and fluffy, totally grain free and binds beautifully together to make a lovely alternative to grain based breads!
For one loaf:
Crack 6 eggs into blender. Add 2 handfuls of pecans, 2 1/2 Tbs coconut flour, 1 tsp salt, 1 tsp bicarb soda and 1 tsp apple cider vinegar. Blend on pulse until smooth.
Pour mix into a greased loaf pan and bake at 150 – 160 C until firm but bouncy in the middle. Let cool in the loaf pan with a teatowel on top, then gently work loose with an egg flipper. Refridgerates and freezes beautifully. Keep in fridge. Slice with a non-serrated knife.
©2014 Zaia at wholefoodcookery.com – coconut pecan loaf recipe for primal, gluten free and paleo.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).
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