Posting some more recipes on here for the next few days. This is probably the best virtual place to keep them for me: I won’t lose them and I won’t have to patronize horribly-designed and ad-infested recipe sites.
Ingredients
- 1/2 cup nuts (salted or un)
- 2/3 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 large egg whites
- 3 large whole eggs
- 1/4 cup avocado oil
- 1/4 cup rosemary (plus more for the top)
- Butter or coconut oil for greasing the pan
Directions
- Preheat the oven to 350°F and grease a 9×5 loaf pan
- Grind/chop nuts until they are powdery, then transfer to a large bowl.
- Whisk in the coconut flour, psyllium, baking powder, rosemary, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined
- Batter should be spreadable but not pourable. If it’s too thick, add water a tablespoon at a time until it’s spreadable
- Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with more rosemary lightly to adhere.
- Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.