vitamin e oil with coconut oil

COCONUT FLOUR BREAD LOAF — PALEO, KETO, GF, LOW OX, GAPS

Coconut Flour Bread is a simple and versatile grain-free loaf, perfect for those incorporating coconut flour into their baking. Whether used for open-faced nut butter or veggie-meat sandwiches, holiday stuffing, bread pudding, or a quick breakfast snack, this bread fits a variety of needs. With just four ingredients and 10 minutes of prep, the batter can even be blended for convenience. Ideal for Gluten-Free, Keto, Low-Carb, Paleo, Low-Oxalate, and GAPS diets!

INGREDIENTS

  • 6 eggs
  • ½ cup coconut flour
  • ½ cup unsalted butter (or preferred fat: ghee, lard, or coconut oil), melted and slightly cooled
  • ¼ cup liquid sweetener (use honey for GF, Paleo, and GAPS; use a liquid low-carb sweetener for Keto/Low Carb)
  • ½ teaspoon sea salt

INSTRUCTIONS

  • Preheat the oven to 325°F (163°C). Grease a loaf pan and optionally line it with parchment paper for easy removal.
  • Add all ingredients to a blender and blend on medium-low for about 20 seconds, until fully combined. (Alternatively, use a mixing bowl and a handheld electric mixer.)
  • Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The loaf will develop a golden crust with a slight dome and a natural split on top.

NOTES

  • The nutritional information below is for the Keto/Low Carb version of this recipe.

Nutrition (Per Slice)

  • Calories: 131 kcal
  • Carbs: 1g
  • Protein: 4g
  • Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 111mg
  • Sodium: 152mg
  • Potassium: 33mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 387 IU
  • Calcium: 16mg
  • Iron: 1mg

COCONUT CHICKPEA CURRY

This coconut chickpea curry is the perfect weeknight dinner—tasty, comforting, and full of flavor. Made with simple pantry staples, it comes together in under 30 minutes for a quick and satisfying meal.

INGREDIENTS

  • 2 tablespoons oil (avocado oil recommended)
  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½-inch piece of ginger, minced
  • 1 jalapeño, seeded and finely diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • Pinch of cayenne (optional)
  • 1 teaspoon sea salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 lime, juiced
  • ¼ cup fresh cilantro (optional)

INSTRUCTIONS

  • Cook the aromatics: In a large pot, heat the oil over medium-low. Add the diced onion, garlic, and ginger. Sauté, stirring often, until the onion turns translucent and fragrant, about 5 minutes.
  • Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne (if using), salt, and black pepper. Cook for another minute until the spices become aromatic.
  • Add the remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the chickpeas are tender.
  • Finish with lime and cilantro: Once done, remove the pot from heat. Stir in the lime juice and fresh cilantro, if using.
  • Serve and store: Enjoy the curry right away or allow it to cool completely before storing in an airtight container for later.

NUTRITION (PER SERVING)

  • Calories: 312 kcal
  • Carbohydrates: 25g
  • Protein: 9g
  • Fat: 21g
  • Saturated Fat: 13g
  • Sodium: 817mg
  • Potassium: 388mg
  • Fiber: 7g
  • Sugar: 1g
  • Vitamin A: 130 IU
  • Vitamin C: 8mg
  • Calcium: 73mg
  • Iron: 4mg