This macadamia nut bread is buttery, fluffy and very versatile. Tastes just like traditional bread, and has a crusty outer layer and soft inside! Perfect for those following a gluten-free, grain-free, ketogenic, low-carb, Paleo or dairy-free lifestyle.
5ozmacadamia nutsI used the Royal Hawaiian brand
1/4cupcoconut flour(28 g)
1/2teaspoonapple cider vinegar
Preheat oven to 350F.
To a blender or food processor, add macadamia nuts and pulse until it becomes a nut butter. If your blender does not do a good job without liquid, add in eggs one at a time until the consistency is that of a nut butter.
Scrape down sides of blender or food processor, and add in remaining eggs. Blend until well-incorporated.
Add in coconut flour, baking soda and apple cider vinegar and pulse until incorporated.
Grease a standard-size bread pan and add in batter. Smooth surface of batter and place on bottom rack of oven for 30-40 minutes, or until the top is golden brown.
Remove from oven and allow to cool in pan for 15-20 minutes before removing.
Will store in an air-tight container at room temperature for 3-4 days at room temperature, or for one week in the fridge.
Nutrition Facts (per slice): 151 calories, 14 g fat, 4 g total carbs, 3 g fiber (1 g net carbs), 5 g protein