2tablespoonspsyllium huskcan also use ground chia or flax
2teaspoonsground cinnamon
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsea salt
½cupcoconut butterrecipe below, melted
⅓cupcoconut nectar
½cupcoconut milk
3eggsbeaten
Instructions
Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ loaf pan with parchment paper and grease.
In a large bowl, mix together the almond four, brown rice flour, coconut four, arrowroot starch, psyllium husk, cinnamon, baking powder, baking soda, and salt together. Set aside.
In a small bowl, mix together the coconut butter, coconut nectar, coconut milk, and eggs together and mix well.
Create a well in the dry ingredients and add the wet ingredients. Mix until well combined. Place the mixture into the loaf pan and bake until a toothpick comes out clean and the top is golden brown, about 40 – 45 minutes.
Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool for another 10 minutes, then slice and serve.