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: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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