It's not a diet. It's a lifestyle change.
This is a modified recipe from my FAVORITE food blogger PaleOMG – if you’re paleo and you haven’t checked her out yet, you really do not know what you’re missing. I know this recipe seems like a lot of work, but I promise you it’s worth it. The original recipe was for Blueberry Chocolate Bread Pudding but I was reallyyy craving apple cinnamon bread, so here’s my take on it.
Coconut Flour Pound Cake
½ cup plus 2 tsp coconut flour, sifted
¼ tsp salt
¼ tsp baking soda
5 whole eggs (2 of them separated)
½ cup coconut oil, softened or liquid
½ cup honey
1 tablespoon vanilla extract
2 teaspoons lemon juice
For the rest of the bread pudding
1 (14 ounce) can of coconut milk
3 eggs, whisked
⅓ cup coconut oil, melted
⅓ cup maple syrup
½ cup raisins
1 apple, cored and sliced thinly
1 tablespoon cinnamon
1 teaspoon vanilla extract
pinch of salt
First make your pound cake
Preheat oven to 350 degrees.
Sift the dry ingredients together and set aside.
Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.
Using a mixer or hand whisk, beat the coconut oil(liquid or solid, doesn’t matter), honey, vanilla and lemon juice until they are well combined.
On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
Add the eggs (not including the 2 egg whites) in three phases to the batter. Allowing each addition to be incorporated completely before adding the next.
In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won’t stick to the pan. Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.
Bake at 350 degrees for about 30-45 min. or until a toothpick in the center comes out clean. Baking times will vary from oven to oven, bakeware to bakeware and thickness of the cake. So keep an eye on it toward the end. The cake should be a nice golden color.
Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely. Coconut baked goods can taste ‘eggy’ before they have cooled completely. Then cut into 1 inch cubes.
Now place your cubed bread into an 8×8 greased baking dish.
Mix together your bread pudding mixture, folding in the raisins.
Pour bread pudding mixture over your cubed bread.
Sprinkle with more raisins if you like, more cinnamon never hurt anyone.
Top with apple slices.
Place in oven and bake for 40-45 minutes, until center is set.
Remove from oven and let cool for 5 or so minutes.
I really like it the next day after it’s been refrigerated overnight.
Note: Be sure to use the ‘dip and sweep(scoop)’ method when measuring coconut flour. Dip the measuring cup into the flour, then lightly sweep over the top with a knife or flat edge. You don’t want to pack the flour. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake ‘crumb’.