Preheat oven to 375°. Melt butter over low heat. Line 1 lb. loaf pan with parchment paper. In glass bowl #1: mix coconut flour, flaxseed meal, baking soda, sea salt, and set aside. In bowl #2: put cream of tartar. Separate eggs, putting whites into bowl #2 (with the cream of tartar), and the yolks into the small bowl of electric mixer. Add kefir, vinegar, and butter, to the yolks in the mixer bowl, and start mixing on low speed. Add dry ingredients from bowl #1 into mixer bowl. With hand mixer, whip egg whites and cream of tartar to soft peaks. Remove bowl from mixer, and gently fold in the egg whites. Do not over-mix. Immediately pour into loaf pan and put into oven. Bake 20 minutes. Cover with aluminum foil and bake 10 more minutes. Note that it does not rise as much as wheat-based breads. Remove from oven and let cool for 10 minutes. Remove from pan and let cool on a rack. Store it in a zip-lock bag on the counter. Slice and eat raw or toasted, with Kerrygold butter.
Don't open the over door while baking (except once, briefly, to put on the foil).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 312 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 340.2mg||105 %|
|Sodium 1172mg||40 %|
|Potassium 308.1mg||8 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 30.7g|
|Protein 14.7g||21 %|
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Calories per serving: 506
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