Gluten Free Coconut Bread

The New Year is here! I can’t believe we’re already two weeks into 2015.

I’m sure you know I don’t make resolutions and most definitely not your typical resolutions like losing weight or starting an unrealistic exercise regime.

What I do plan to do this year

non resolutions


If you can’t tell, I LOVE to learn!


That’s what brings us to the “meat” of this post. You can imagine how much there is to learn about nutrition and the human body. If you imagined TONS, INFINITE, or DUDE you’re on the right track!

So here I am on my computer, with my nose in a book, in the front row at a conference, or right here in my kitchen with some samples graciously donated from SweetLeaf.


SweetLeaf Stevia

Stevia is a plant that I grew in my garden that grew into a towering wannabe bush. It is 30 times sweeter than sugar, has no carbohydrates, no calories, and no glycemic response.

SweetLeaf is special. As opposed to other stevia products that you’ll find on the shelves and with a large marketing budget, this stevia is made from the pure stevia leaf without added erythritol, dextrose or other  sneaky ingredients. The process of making SweetLeaf Stevia is also unique. It is made by extracting the sweet glycosides from the leaf without solvents or enzymes.

SweetLeaf also has some really neat liquid stevia products called Sweet Drops. The only ingredients are stevia extract and natural flavors. There are 21 amazing flavors to choose from including their 2013 Best Taste Award Winner Vanilla Crème, Pumpkin Spice (because who can get enough pumpkin), and Cola to help you ditch all the chemicals and caramel color in diet soda.

If you’re wondering how to transition to sugar or sugar substitutes to stevia, SweetLeaf has lots of recipes idea online as well as a cookbook with 119 recipes.

Cooking SweetLeaf Stevia

SweetLeaf generously allowed me to share a recipe from their cookbook. It is simple and uses their award winning Sweet Drops. Each serving has (get this) 5 grams fiber and 6 grams protein! I added some pistachios and gluten-free carob chips for some texture and because they’re yummy.


Gluten-Free Coconut Flour Bread

from SweetLeaf Stevia Sweetener’s Cooking with SweetLeaf Stevia

8 Servings


3/4 cup coconut flour

1/2 cup unsalted butter

6 eggs

15 drops Vanilla Crème Sweet Drops

1/2 tsp salt

1/2 tsp cinnamon


Preheat the oven to 350°F and grease one loaf tin.

Combine coconut flour, butter, eggs, Sweet Drops, salt and cinnamon together. Mix all the ingredients together until they form a smooth paste with no clumps.

Spoon the mixture into the loaf pan and bake for 40 minutes. Makes 1 medium loaf.

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