#paleoloaf

Lemon and Apricot Breakfast Loaf

This gluten and refined sugar free Lemon and Apricot Breakfast Bread is absolutely gorgeous. It’s light, citrussy and makes the perfect breakfast when served with a spoonful of yogurt and a large mug of coffee. It’s also paleo, low carb and nutrient dense.

Its been forever since I last posted. Lots has happened (as life should have it!) But I’m here now so lets crack on x

This recipe was inspired by my very dear friend Dean “You I’m Paleo now right?” Cowles, Pete Evans and an epiphany I had whilst undertaking a fitness test.

Paleo Coconut Loaf:

You’ll need:

2 cups Shredded Coconut 1 cup Coconut Flour 1 cup Ground Almond or Almond meal 2 eggs, beaten 1/4 cup honey, melted 1 1/2 cups Almond Milk 2 teaspoon baking powder

Heat oven to 160 degrees.

Line a bread tin with baking paper.

Combine all ingredients in a large bowl and press into the lined bread tin. Bake for 30 min, or until golden brown on top. Remove from oven and allow to cool for 5min before slicing.

Done! It’s a bit crumbly but hey! Paleo all the way (apparently baking powder counts - it was in a Pete Evans Paleo recipe anyways!).

Enjoy,