This was a recipe perfected by Pavel (my cooking buddy...and boyfriend!) when he went through my RESTART program last fall. RESTART includes a low-carb food challenge in order to support the blood sugar handling system and retrain the body to burn healthy fat efficiently for fuel. This is an incredible benefit but does means cutting out your typical breads...even a nutrient-dense sourdough or sprouted grain. Necessity is the mother of invention. Pavel didn’t feel the need to go without bread so he crafted a RESTART approved recipe to enjoy!
We are whipping it out again this week as we host a dinner for friends--some of whom are going through RESTART. So I wanted to share it with you as well! Savor it on it’s own or paired with your favorite harvest soup.
1 Cup Coconut Flour
½ tsp Cinnamon*
½ tsp Baking Soda
½ tsp Salt
10 Medium Eggs
3/4 cup Coconut Oil (melted)
1 Cup Almond Milk
Mix dry ingredients well. Then add the wet ingredients.
Pour into greased pie dish.
Bake for 45-55 minutes at 350 °F until bread is lightly browned. (You can use the toothpick test: It should come out with just a few moist crumbs clinging to it.)
Enjoy this low-carb, healthy-fat bread!
*Substitute cinnamon for ½ tsp garlic powder, 1 tsp. oregano, and 1 tsp of basil for an herb bread version.