This gluten-free, grain-free bread is high in protein and fiber. If you are used to highly sweetened foods, you may find my recipes not sweet enough for you. Try it though, and if it is really not sweet enough, try it with fruit spread!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Mix eggs, peanut butter, agave nectar, vanilla extract, salt, and stevia together in a bowl. Sift coconut flour and baking powder together in a bowl; stir into egg mixture until batter is smooth. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Per Serving: 162 calories; protein 8.8g; carbohydrates 6.1g; fat 12.2g; cholesterol 139.5mg; sodium 212.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.