This Paleo coconut caramel quick bread is a tasty recipe you can eat any time of the day. Gluten free and full of flavor!
In January I always try to eat better. I’m sure a majority of people do. So this year I bought a bunch of healthy products online and now I’m putting them to use. I also bought some cool snacks for Max and my hubby and we are slowly making our way through them. One of the items in my box was a free jar of Thrive Market’s almond butter so I made this delicious Paleo coconut caramel quick bread. To me it’s dessert but my hubby eats it for breakfast. Either way it’s yummy!
Have you heard of Thrive Market? Thrive Market is an online store that offers natural and organic products at wholesale prices. Think Costco meets Whole Foods online. I love it and though it has a $59.95/year membership what easily makes up for it is their high quality products, wide selection and low prices. For someone like me, it’s a pretty cool site. In a nutshell I love them because they:
- have an abundance of hard to find Paleo/gluten free products and you can shop by your values (Paleo, moms, vegans, gluten free, raw, etc.)
- offer free shipping over $49
- have monthly offers and discounts (almond butter last month and raw cashews this month)
- provide good information about the product, the brand, the ingredients, the nutritional information and reviews on each product page. Check out this page for instance
- donate one membership to a low-income American family for every paid membership
Above you can see what I bought in this last shipment (minus the ginger snaps because I ate them all!): Texas BBQ pork rinds, organic raw ginger snaps super cookies, garlic-onion-basil-red chile flax seed crackers, white cheddar jicama chips, apple pie Larabars, organic creamy peanut butter, chocolate hazelnut butter, Natural Calm magnesium supplement drink, organic hemp protein high fiber and of course I got a free jar of almond butter!
On to the recipe, the base of this bread is a little coconut flour and a lot of almond butter. For sweetness I used coconut sugar which I love. It has a bit of a brown sugar taste. On top I made a coconut caramel glaze and some toasted, shredded unsweetened coconut. Without the glaze it is sweet but not too sweet. More like a muffin. With the glaze it could be a dessert but it’s not sickening sweet and very, very moist. I added some pumpkin puree in there to keep it moist.
This quick bread is very similar to my chocolate pecan breakfast bread and if you like quick breads my apple cinnamon breakfast bread is delicious too. The chocolate uses almond butter and the apple uses almond flour and both are great for breakfast.
Paleo Coconut Caramel Quick Bread
I hope you like this Paleo, gluten free quick bread. And if you have any questions about Thrive Market, please don’t hesitate to ask. I am apart of their affiliate program and if you purchase a membership I receive a fee. But I really like this company and all that they stand for so I wanted to introduce it to you. Especially since I use a lot of these products in my recipes. Regardless I hope you love this bread!!!
You might also like these coconut flour recipes from my friend Taryn.
Paleo Coconut Caramel Quick Bread
- 3/4 cup almond butter
- 2 large eggs
- 1 cup of cauliflower riced
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3/4 cup coconut sugar
- 1/2 cup pumpkin puree
- 1 can of coconut milk
- 1/2 cup coconut sugar
- 1/2 cup coconut shredded unsweetened
Preheat the oven to 350 degrees F.
In a large bowl, beat the eggs and then mix in the almond butter and cauliflower.
Next add in the coconut flour, baking soda, vanilla, coconut sugar and puree.
Mix well and then scrape into a baking pan.
Cook for 40-50 minutes or until a toothpick comes out cleanly from the center.
While the bread is baking, add the coconut milk and coconut sugar to a small sauce pan.
Whisk until the sugar dissolves and simmer for 30-40 minutes or until the mixture thickens and then take off the stove.
When the bread is done, let it cool.
While the bread is cooling, add the coconut flakes to a dry skillet and cook until the coconut is toasted. Watch that it doesn't burn by stirring constantly. Set aside.
When the bread has cooled, turn it over onto serving plate.
Pour 3/4 of the caramel over the bread then sprinkle the toasted coconut on top.
Finish by drizzling the rest of the caramel over the coconut.
Slice and eat!
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Some cashew recipes to try!