[center]Coconut Bread [/center]
Standard flour is perhaps the most evil shite in the universe when it comes to your body. It makes you unhealthy. It makes you ugly. But it also makes really tasty food. So, what’s a hungry, physique-conscious dude or dudette to do?
Simple: Switch to almond flour or coconut flour.
Almond flour is a staple for me. I get it online in bulk 5 pound bags, but coconut flour is good too. Not quite as versatile and a bit trickier to use, but great stuff. It’s gluten-free, low-carb, high fiber, and low-glycemic.
One of my most popular recipes is for <a href="http://velocity.T-Nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/eat_bread_ithisi_bread"target=“new”>almond flour bread. Well, here’s a new choice: coconut bread.
6 omega-3 enriched eggs or 12 egg whites (or a mix)
1 tablespoon Splenda or raw honey
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup coconut flour
Preheat oven to 350 degrees Fahrenheit. (In Celsius that’s 371,453 degrees. But my math could be a wee bit off.)
Whisk or blend everything together.
Add batter to a pan sprayed with coconut oil or Pam. Bake for 40 minutes or so, or until an inserted toothpick comes out clean.
How about a sweet version? Add a tablespoon of unsweetened cocoa powder, half a cup of Splenda, and a couple handfuls of walnuts.
Note: More cooking tips and pics available at my <a href="https://twitter.com/#!/ChrisShugart"target=“new”>Twitter page.