Hazelnut coconut bread

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 3 Egg whites
  • 2 Eggs, whole

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Hazelnut flour
  • 2 tbsp Psyllium husk powder
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Desiccated coconut, unsweetened

Found on divaliciousrecipes.com

Ingredients

• 2 cups (230g) hazelnut flour
• 1 cup (100g) unsweetened desiccated coconut
• 4 tablespoons coconut oil
• 3 egg whites
• 2 whole eggs
• 2 tablespoons psyllium husk powder
• 2 tablespoons apple cider vinegar
• 1 tablespoon baking powder
• ¼ teaspoon salt

Directions

• Preheat the oven to 180C/350F degrees. Grease a small bread loaf tin and line with parchment paper. Mix the hazelnut flour, coconut, psyllium husk powder, salt and baking powder in a bowl. Add the coconut oil, egg whites and whole eggs. Mix with a whisk (electric is best). Add the apple cider vinegar and gently stir thoroughly. Don’t overwork the mixture. Pour into the bread tin and bake for 50-60 minutes. Slice, eat and enjoy!