Coconut products are awesome. Even though there are plenty of gluten-free, egg-free, dairy-free options out there, coconut ones are my favorite. Coconut oil, milk, and flour are all used in this yummy recipe!
Coconut oil, enough to coat pan
1 1/4 cup cooked, mashed sweet potato
1/2 cup coconut flour
4 tbsp. applesauce (in lieu of eggs*)
3 tbsp. coconut milk
2 tsp. baking soda
1/2 lemon, for juice
Pinch of salt
2 tbsp. honey
1tbsp. Cinnamon
1tsp. Nutmeg
*If you aren't sensitive or allergic to eggs, feel free to use 3 instead of applesauce and then halve the amount of soda used.
Combine all ingredients in a bowl. Be sure to fluff the coconut flour with a fork and loosely fill up your measuring cup with it, as it's important not to pack it in too densely. The bread is already heavy without doing so. The dough should be moist and thick.
Coat your bread pan with oiland then use a spatula to spread the dough into the pan evenly.
Bake for an hour at 325 degrees, cool, slice, and enjoy!
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