Coconut Flour Bread With Jalapeños
View original ↗
Cooked & Loved · by Irena Macri★ 3.3 (3)

Coconut Flour Bread With Jalapeños

NUTRITION · PER SERVING65M COOK
CAL 7%·PRO 7%
CARBS 6G17% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 12G75% OF CAL
8G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grain-free, paleo coconut flour bread with jalapeños and carrot for texture and kick. It's dense and flavorful, best served warm with the optional chipotle butter.

sidebaked goodgluten freevegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 4 whole eggs
  • 4 tablespoons coconut oil (soft)
  • 1 medium carrot (finely grated)
  • Zest of 1 small lime
  • 1/4 cup diced jalapeños (the pickled variety)
  • A generous pinch of sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda (bicarb soda)
  • 1.5 tablespoons apple cider vinegar (white wine vinegar or lemon juice can also be used)
  • 3 tablespoons tapioca flour (cassava or arrowroot powder)
  • 1/3 cup coconut flour
  • 1/4 cup water (or almond milk)
  • 1/4 cup butter (semi-soft, salted or unsalted)
  • 1 tablespoon lime juice
  • 2 small chipotle peppers (soaked and deseeded, finely chopped)
  • A pinch of salt (more if using unsalted butter)
PREP
20M
SODIUM
343MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.