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| Gluten Free Key Lime Cream Bread |
| photo by recipe author |
Servings: 8
Preparation Time: 25 minutes
Key Lime Bread:
- 1 1/2 cups zucchini, shredded and then processed in a food processor until very fine
- 1/2 cup coconut milk*
- 1 teaspoon apple cider vinegar
- 1 tablespoon Vital Proteins grassfed gelatin [2]
- 4 free-range eggs [3]
- 1 1/2 limes, zested and juiced
- 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil [4]
- 1/2 teaspoon Himalayan Pink Salt [5]
- 2 teaspoons chlorophyll
- 1/4 cup Tropical Traditions Raw Honey [6], melted
- 4 ounces unsweetened applesauce
- 3/4 cup Tropical Traditions Coconut Flour [7]
- 1 teaspoon baking soda
Cream Swirl:
- 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil [4]
- 1/4 cup Tropical Traditions Raw Honey [6], melted
- 2 heaping tablespoons Tropical Traditions Coconut Cream Concentrate [8]
- 1/3 lime, zested and juiced
- 1 tablespoon coconut milk*
Homemade Coconut Milk:
*For the freshest coconut milk homemade coconut milk [9]. (See video at this link [10].)
Preheat oven to 350° F.
Mix bread ingredients together in a large bowl and pour into a greased loaf pan.
Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.
Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.
Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here! [11]