The recent recipe for Paleo muffins proved to be very popular, so I am posting another no grain recipe I use frequently in our home! This particular honey bread recipe that is also Paleo friendly features coconut flour instead of nut or bean flours.
Using coconut flour to make baked goods results in a consistency similar to Sara Lee pound cake. When I was in grade school, my breakfast was sometimes a slice of Sara Lee pound cake topped with peanut butter. Not an ideal healthy breakfast, by any means. But, I do have a soft spot for the soft, spongy texture of pound cake even to this day!Â
If you love pound cake as I do, chances are you will like this honey bread. It is a wonderful alternative to the typical wheat based pound cakes. This honey bread recipe does have a hint of coconut flavor, but it is not overwhelming and does not detract from complete enjoyment of the texture and overall flavor of the bread.
This honey bread does not get completely brown on top like wheat based pound cake, but the texture is quite similar. This bread is also very low carb and unbelievably filling for those of you who are limiting them for health or weight reasons. It’s amazing how just one slice fills you up.
Note that when I originally created and published this recipe, I used honey as the sweetener. Since that time back in 2010, I’ve learned via research that it is not ideal nor is it traditional to use honey for cooking or baking. However, after retesting, I found that honey still makes for the tastiest loaf. If you make this bread a lot, I recommend using date syrup instead which is Paleo and also allowed on the GAPS, AIP or Specific Carbohydrate healing diets. If you are not on one of these diets, then maple syrup makes a wonderful substitute too. It does slightly change the taste of the loaf, however.
I LOVE a slice of this honey bread with some healthy peanut butter on top (this is our favorite brand). My husband and kids like a slice with a big slab of butter and a bit of raw honey.
Paleo Honey Bread Recipe
Easy recipe for grain free, Paleo honey bread that tastes just like Sara Lee pound cake without all the carbs and sugar.
Ingredients
- 6 eggs preferably pastured or free range
- 5 Tbl butter melted, preferably grassfed
- 6 Tbl coconut milk or whole dairy milk
- 6 Tbl raw honey
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup coconut flour sifted
- 1/2 tsp baking powder
- 5 drops stevia extract
Instructions
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Whisk together eggs, butter, coconut milk, honey, sea salt, vanilla, and stevia.
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Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time.
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Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes.
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Pour into a glass loaf pan and bake at 400 F/204 C for 20-25 minutes or until loaf starts to slightly brown on top.
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This recipe makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins. Cover leftovers on the counter and refrigerate what you won't eat in 2 days in a sealed container.
Recipe Notes
Use date syrup instead of honey if you wish to refrain from cooking with honey, which is not an ideal practice.
Sarah, The Healthy Home Economist
I had a not so great first try at this recipe. It came out squishy and “wet”. I have no idea what I did wrong.
I just made this bread. It is really good!! Mine did rise beautifully but I had to cook it for a little longer so the middle wouldn’t be soupy. Thanks!!!
yum! do you think this recipe would hold up cubed to use with fondue?
Yes, it should work. Great idea!!!!!
It seems odd that paleo would have coconut flour muffins. I don’t think that’s really a paleo meal. How about some acorn flour pancakes cooked on a flat rock over an open fire?
made this twice so far, the second one just the other night. I was craving something sweet and cakey after doing no grains, no starches, no dairy (except Kefir) for the last 2 mos! Anyway, justu wanted to tell you that I substituted Kefir for the milk part, ghee for the butter part, and left out the stevia on the 2nd version. The sweetness was more subtle without the stevia, but it didn’t taste as good slathered with my homemade strawberry jam as the first version with stevia did. Hmmmm, why is that?! also, in my new-fangled hi tech oven, the edges get VERY brown (blackened really), so I have to reduce the temp. 50 degrees.
My husband likes this too. I’m sold. so surprising that it only uses 1/2 cup coconut flour.
Just made these into muffins. They were wonderful straight out of the oven. With a slab of butter it was heavenly. I used the raw coconut flour from a company called Coconut Secret. Their flour is made from unheated coconut.
I’m curious as to why baking powder isn’t allowed on the GAPS diet. Is it hard to digest?
Because baking powder has corn starch or potato starch in it and starches are not allowed on GAPS. Baking soda is ok.
Is stevia allowed on the GAPS Diet? I tried e-mailing askgaps, but I didn’t get a reply. Thank you.
Sarah Faith, I should also add that we do not eat coconut flour bread/muffins too frequently in our home. Maybe 2 or 3 times a month. If we ate it all the time, it would probably be best to err on the conservative side and soak the coconut flour. However, since we don't eat it that much and there isn't enough info right now on the subject anyway, I choose not to soak it.