This paleo coconut bread is amazing! Made with grated carrot and jalapenos for a kick, this loaf is gluten-free and grain-free. While the chipotle butter is optional, you will be missing out if you don’t try it spread over a warm slice of this yummy bread.
For the jalapeño bread
- 4 whole eggs
- 4 tablespoons soft coconut oil
- 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
For chipotle butter
- 1/4 cup semi-soft salted or unsalted butter
- 1 tablespoon lime juice
- 2 small chipotle peppers, soaked and deseeded, finely chopped
- A pinch of salt (more if using unsalted butter)
- Preheat the oven to 170-175°C/355°F.
- Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
- Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pics above).
- Add grated carrot, melted coconut oil, lime zest, jalapeños, salt, onion and garlic powders and stir through. Add the baking soda and pour over the apple cider vinegar over it. This activates its rising powers. Mix through until everything is well incorporated.
- Add the tapioca and coconut flours and combine. Coconut flour will soak up a lot of the moisture. Add about a quarter cup of water or just a little less and whisk through again.
- Line the bottom and sides of a loaf tin with baking paper and grease with a little coconut oil.
- Transfer the batter to the tin and flatten the top with a spatula.
- Bake for 45-50 minutes. Remove from the oven and let it sit until cooled down slightly. Remove from the tin by pulling the baking paper sides and leave to cool on a cutting board.
- To make the butter, simply mash and combine all ingredients together.
Jalapenos can be replaced with some diced olives, sun-dried tomatoes or capers.
Serving size can be 1 or 3 slices. Nutritional breakdown is per slice with a teaspoon of butter so you can decide how many you want to have.