Directions

1. Place the jar of coconut butter in hot water. Do this first so it’s soft by the time you need it.  The easiest method is to buy 8 oz jars. Second easiest is to weigh it. It comes out to about 220g.

2. Blend the macadamia nuts in a food processor. They should be the consistency of a chunky nut butter. In my Breville Sous Chef Peel and Dice, I blend for about 50 seconds. 

3. With the processor running, add eggs through the chute one at a time, waiting for each egg to incorporate before adding the next, about 20 seconds. 

4. Turn off the processor and scrape the walls to ensure all ingredients are blended.

5. Add the coconut butter and turn on processor until incorporated. 

6. Add the baking soda, followed by lemon juice and salt.  Process  until all ingredients are incorporated and the processor is running smoothly. 

7. Pour batter into loaf pan greased or lined with parchment paper. I have a ceramic coated pan that has held up well and I still  don’t need to grease or use parchment.

8. Bake at 350º degrees Farenheit / 175º degrees Celcius for 35 minutes. As soon as it’s cool enough to handle, remove loaf from pan and continue cooling on a cooling rack. 

 TIPS

**Baking soda and lemon juice are added together so the acidic lemon juice activates the rising process.

**I’ve used both the standard American size 8 x 4 inch loaf pan, as well as my ceramic 10 x 4 inch. They both work fine. The important thing to know with gluten and grain-free baking is to have a narrow pan since you won’t get as much rise as you will with gluten breads, so stick to 4 inches wide by no more than 10 inches long.

**Easily stays fresh for a week at room temperature. Since there is no flour in this bread, it typically doesn’t dry out if refrigerated, like regular gluten-free bread. However, depending on your tastes, you may want to toast it or let it come to room temperature before eating. I typically freeze it if I know I’m not eating it within a week.

**I have modified this in a number of ways without trouble. One favorite is adding cinnamon and raisins.

Original recipe by Sara Karan