This grain free bread is low carb friendly because it’s made with coconut and buckwheat. Buckwheat is a seed so it’s Paleo, Keto and Candida diet friendly.
I’ve blended the ingredients traditionally and also just added and stirred everything at once – because I like shortcuts. The results were the same. This recipe doubles perfectly but still bake in single portions. I use a small loaf pan. It is best in the fridge if not entirely used in one day. Beware the fiber effect. 😉
Blend until smooth
1/2 cup coconut flour
1/2 cup buckwheat flour
1/2 cup coconut cream
5 or 6 eggs
1/2 tsp salt
1 tsp baking powder
Bake for 45 min at 350F or until it’s browning with a split in the top – firm to the touch at the center. Enjoy with avocado, tomato, nut spread or whatever you like. Yum! I toast mine day 2 and love it with butter.
I’ve added stevia and vanilla and prefer it the way I’ve written it here for you. But, it’s fun to experiment and find your own favorites.