Coconut Flour Bread –

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I came across this recipe for coconut flour bread and I wanted to try it out because it seemed so easy. And it was.

Halfway through the recipe I realized I was out of baking soda. This seriously happens to me so much I should expect it by now! So I went to all the convenient stores within walking distance, and finally found some at the third stop… Success!

It’s really quick to whip up and it tastes great with a big hunk of grassed butter (or ghee) or nut butter. It can also be used for sandwiches and toast. I might even make french toast with it in the morning. 🙂

Coconut Flour Bread

6 eggs

1 Tbsp honey (optional)

1 Tbsp apple cider vinegar

1/2 cup ghee, grassfed butter, or coconut oil (I split it up and used 1/4 c. coconut oil and 1/4 c. butter)

1/2 tsp salt

3/4 cup sifted coconut flour

1 tsp baking soda


Preheat the oven to 350F and grease a small loaf pan (9″ x 5″ x 3″)

Mix together eggs, oil/butter, honey, vinegar, and salt.

Sift coconut flour and add that, along with the baking soda, to the egg mixture.

Pour into greased pan and bake for 40 minutes, until “crust” turns brown.

Remove from loaf pan and place on a cooling wrack.

I hope you enjoy this recipe! If you decide to try it out, let me know what you think!


This delicious recipe is adapted from

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Chocolate Dipped Clementines –

Chocolate Dipped Clementines -

I have been DYING to make these for a few weeks now. I already eat clementines for dessert pretty regularly because they are (in my opinion) one of the most delicious fruits ever! So I thought dipping them in dark chocolate would really take them to the next level. I sprinkled pistachios on some, sea salt on some, and shredded coconut on some. I think they’d also be good with chia seeds, almonds, or ginger.

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They taste so good its hard to believe that they’re actually healthy too, but I find that to be the case with a lot of Paleo food. Clementines are loaded with vitamin c, rich in calcium and potassium, and can help maintain healthy digestion because of their fiber content.



So, here’s the recipe:

7-8 clementines

4 oz. dark chocolate

Toppings of choice (sea salt, pistachios or other nuts, finely shredded coconut, ginger, chia seeds, etc.)

Directions: Peel and separate the clementines and set them aside. Line a baking sheet with wax paper. Melt the chocolate using a double boiler, then dip each clementine segment into the dark chocolate and sprinkle with desired topping before the chocolate sets. Place on wax paper, and once all pieces are dipped, refrigerate for 10 minutes to harden. They will store in the refrigerator for up to 3 days. Makes about 50 pieces.

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This recipe was adapted from  The Food Network.

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