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coco-nutty pecan sweetbread

vegan. addicting. sweet. not too sweet. crunchy. smooth. not sure how this shot-in-the-dark recipe turned out so absolutely perfect on the first try...but all I know is that i cannot stop eating it....and it's SO LOW SUGAR. winner winner.

the ingredients

the dry

1/4 cup coconut flour

1/4 cup almond flour

1 scoop vanilla protein powder (Gainful discount code HERE!)

1/2 cup oat flour (1/2 cup + 1 tbs oats, blended)

1/4 cup Lakanto Monk Fruit Sweetener (discount code: KTLEO)

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

the wet

3 flax eggs (3 tbs flax meal + 9 tbs water)

3 tbs almond milk

2 tbs coconut oil

1/4 cup runny almond butter

the extra love

1/4 cup shredded coconut

1/4 cup pecans

optional topping: Purley Elizabeth granola (any flavor, but I LOVE maple)

the process

  • preheat oven to 350. line a loaf pan with parchment paper. 
  • make the flax egg by combining 3 tbs flax meal + 9 tbs water in a small mug, then place in fridge for 4-5 mins to gel.
  • combine the dry ingredients in a medium bowl (flours, protein powder, monkfruit sweetener, bpowder, bsoda, nutmeg). in a separate medium bowl, combine the wet ingredients (gelled flax eggs, almond milk, melted coconut oil).
  • pour 'dry' ingredients mix into 'wet' ingredients mix. stir well. fold in shredded coconut + pecans. spread evenly in lined loaf pan. sprinkle handful of (optional) Purely Elizabeth granola on top. 
  • bake for 22-24 minutes.
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