Coconut Flour Bread With Jalapeños

🧂 Ingredients

• 4 whole eggs
• 4 tablespoons coconut oil

  soft
• 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
• 1/4 cup butter

  semi-soft, salted or unsalted
• 1 tablespoon lime juice
• 2 small chipotle peppers

  soaked and deseeded, finely chopped
• A pinch of salt

  more if using unsalted butter

Instructions

• 1 Preheat the oven to 170-175° C / 355° F.
• 2 Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
• 3 Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see
  pics above).
• 4 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.
• 5 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.
• 6 Line the bottom and sides of a loaf tin with baking paper and grease with a
  little coconut oil.
• 7 Transfer the batter to the tin and flatten the top with a spatula.
• 8 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.
• 9 To make the butter, simply mash and combine all ingredients together.

Nutrition Info