Jalapeno Coconut Paleo Bread with Chipotle Butter

eatdrinkpaleo.com.au

Katherine Anderson

subheading: For the jalapeño bread:

4 whole eggs

4 tbsp semi-melted coconut oil (basically softened)

1 medium carrot, finely grated

Zest of 1 small lime

¼ cup diced jalapeños (pickled variety)

⅔ tsp baking soda

1½ tbsp apple cider vinegar (white wine vinegar or lemon juice can also be used)

Generous pinch of sea salt

1 tsp onion powder

1 tsp garlic powder

2 tbsp tapioca powder/flour (or arrowroot powder)

⅓ cup coconut flour

¼ cup water

subheading: For chipotle butter:

3 tbsp semi-soft salted or unsalted butter

1 tbsp lime juice

2 small chipotle peppers, soaked and deseeded, finely chopped

pinch of salt (more if using unsalted butter)

Directions at eatdrinkpaleo.com.au

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