The apple spice bread I made two days ago is already gone… I did give my neighbor an entire loaf, so I’m not that much of a glutton 😉 As expected, the bread tasted much better the day after I made it, especially when I topped it with Kerrygold butter and popped it in the microwave! So good and none of the guilt or bloat.
I used the exact recipe, but exchanged the apple sauce for pumpkin puree – easy swap and an even tastier product! Thanks for reading, enjoy! 🙂
I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me 😉 Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!
Yum! This was my first attempt at grain-free, gluten-free, refined sugar-free baking… that’s a lot of “free”! 😉 I am so used to baking with flour that I was slightly apprehensive about how this recipe might turn out. I was relieved when this baked up beautifully light and soft. The kids and I, (well, mostly I), ate a whole loaf today. Instead of making one large loaf, I made three minis, cooled them completely, then wrapped them and stored them in the refrigerator. I know I’ll make this again and I’ll have fun trying out new coconut flour recipes soon. My next experiment will be testing this same recipe, but swapping the apple sauce for pumpkin puree. Thanks for reading, enjoy!
Ingredients, minus the vanilla extract.
These popped out of the pan nicely after cooling for 15 minutes. I love my USA Pans! 🙂
Preheat oven to 350. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and blend until evenly combined. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf. Allow to cool completely. Store in fridge.