Simplest Paleo Coconut Bread

A tasty and wholesome substitute for regular bread is this Easy Paleo Coconut Bread. Its gluten- and grain-free, making it ideal for Paleo diets.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C

Grease a loaf pan with coconut oil or line it with parchment paper

In a large mixing bowl, combine almond flour, coconut flour, shredded coconut, baking soda, and salt

In a separate bowl, whisk together the eggs, melted coconut oil, honey or maple syrup, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Transfer the batter into the prepared loaf pan and smooth the top with a spatula

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Allow the coconut bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack

Slice and enjoy Its great on its own or with a spread of almond butter or your favorite Paleo-friendly topping

Wisconsin Cheddar Cauliflower Soup

Indulge in the rich and creamy flavors of Wisconsin with this Cheddar Cauliflower Soup. The sharpness of Wisconsin cheddar perfectly complements the velvety texture of cauliflower, creating a hearty and satisfying soup.

Ingredients:

• 1 large cauliflower, chopped
• 1 onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups sharp Wisconsin cheddar cheese, shredded
• 1 cup milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced onion and minced garlic, saut until softened

Sprinkle flour over the onion and garlic, stirring to create a roux

Slowly whisk in vegetable broth, ensuring no lumps

Add chopped cauliflower, dry mustard, salt, and pepper

Simmer until cauliflower is tender, about 15-20 minutes

Using an immersion blender, puree the soup until smooth

Stir in cheddar cheese until melted and well combined

Pour in milk, stirring continuously until the soup is creamy

Adjust seasoning if needed

Serve hot, garnished with chopped chives