Honey Bread

I used this recipe from the Healthy Home Economist.  I did not use a glass loaf pan and my edges were very, very brown/black.  I'm not sure if it was from my pan or the changes I made to the recipe.  Everyone still loved it though.  This would be good with a nut butter, butter or jam, but not tuna or anything savory.

My changes were as follows:

6 eggs
5 tablespoons ghee (we're not eating butter yet)
6 tbsp. water (didn't have coconut milk and no dairy milk yet)
6 tbsp. honey
1/2 tsp. sea salt
1 tsp. vanilla
1/2 c. coconut flour
did not use the baking powder or stevia listed

Whisk together everything except the coconut flour.  Sprinkle it over the wets and mix/whisk until batter is smooth.  This part took longer than I thought it would.  Pour into a glass loaf pan and bake at 400 degrees for 20-25 minutes (mine took almost 30 for the middle to set and the sides were black).

This recipe is a Full recipe due to the coconut flour.

Almond bread

I used the recipe from Cheeseslave for almond bread.  It created a dense loaf and for once didn't stick in my pan.  I've made this recipe and added cooked squash as well and it turned out nicely.

One of my sons laughed at how "short" the bread was.  They're used to my big loaves of fluffy wheat bread.  Fluffy this is not!

Nut breads are a Stage 4 recipe.