Brunch

Rosemary Coconut Bread is for Sandwich.

Rosemary Coconut Bread takes 15 minutes to prepare.

Rosemary Coconut Bread takes 40 minutes to cook.

Rosemary Coconut Bread makes 15 servings.

The ingredients for Rosemary Coconut Bread are:

4 large Egg, fresh, whole, raw
.25 cup Silk Coconut Milk (Unsweetened)
4 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tsp Baking Soda
39 gram Flaxmeal, ground (Bobs Red Mill) Organic2T=13g Gluten Free GF
12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 tsp Rosemary, dried

Here is how you make Rosemary Coconut Bread:

Preheat oven to 350. Use hand mixer to mix eggs (pasture-raised), coconut milk and rosemary. Add flax meal, salt and baking soda and continue mixing. Add coconut flour. Spray loaf pan with coconut oil cooking spray. Spread "dough" in the loaf pan and bake for 40 minutes. Done when toothpick comes out clean.Serving Size:?Makes 15 - 3/4 inch slices

The nutritional information for Rosemary Coconut Bread is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 88.2

• Total Fat: 6.6 g
• Cholesterol: 49.6 mg
• Sodium: 258.6 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 3.2 g
• Protein: 3.1 g

Rosemary Coconut Bread is Italian cuisine.

The dietary needs meet for Rosemary Coconut Bread is Gluten Free