Coconut Flour--I just can't leave it alone.

"Let them eat cake." --Marie Antoinette

You know, she was right. Which would you rather have-- le pain or brioche? Wonder or really good foccaccia?

Here is a bread for the breadless. No grain, no nuts, no yeast. Have at it.

Coconut Egg Bread

Butter or coconut oil* to grease pan
1/3 c. coconut butter
1/4 c. coconut flour
1/2 t. salt
2 t. baking powder
4 eggs
1/4 c. water
2 T shredded unsweetened coconut (optional)

Preheat the oven to 425 degrees and grease an 8" square pan.  I use a non-stick coated ceramic baking dish, but use what you like.  You may use butter or coconut oil.  I buy a huge jar of Artisan Raw Coconut Butter, the top layer of which is coconut.

Whisk the coconut butter, coconut flour, salt and baking powder together in a medium-sized bowl.  In a separate bowl, whisk the eggs and water until smooth.  Add the egg/water mixture to the coconut mixture and beat both together until well-combined. There may be a few lumps of coconut butter, and that is okay. 

Pour the batter into the pan and spread with a spatula to evenly distribute the batter.  Sprinkle the shredded coconut over the top, if you like. 

Bake at 425 for 20 to 25 minutes, until the top is just starting to turn golden. 

Let cool slightly, then turn out onto a board to slice.. Serve plain or with butter or Smart Balance. Then, let them eat cake.