Rating
Servings 8 - 10servings
Prep Time 10minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill
Occasion Brunch, Gift Giving
Dietary Specialty Dairy Free, Gluten Free, Grain Free, Soy Free, Vegetarian
| #Bread | |
| Paleo Baking Flour | 3-1/2 cups |
| Organic Coconut Sugar | 3/4 cup |
| ground Cinnamon | 1 Tbsp |
| Baking Soda | 1 tsp |
| Salt | 1/2 tsp |
| Eggs | 3 |
| unsweetened Almond Milk | 1/3 cup |
| melted coconut oil | 1/4 cup |
| Vanilla Extract | 1 tsp |
| #Topping | |
| Organic Coconut Sugar | 2 Tbsp |
| ground Cinnamon | 2 tsp |
Preheat oven to 325°F. Oil a 8x4-inch pan and set aside.
In a small bowl, sift together flour, 3/4 cup coconut sugar, 1 tsp ground cinnamon, baking soda, and salt. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
Add the dry mixture to the wet mixture and stir will to combine. Transfer batter to the prepared loaf pan and smooth evenly.
In a small dish, combine 3 Tbps coconut sugar and 1 Tbsp ground cinnamon. Sprinkle over the top of the loaf.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.
Let cool in pan then unmold and serve.
