Ingredients

• 500 gr Organic Creamed Coconut (Butter)
• 1 tbsp Organic Coconut Cider Vinegar

• 12 Egg whites (at room temperature) (or whole eggs 6 whole large eggs or 6 tbsps egg white powder and 1 cup + 2 tablespoons lukewarm filtered water
• 3/4 tsp himalayan salt
• 1 tsp baking soda

• 9 X 5 in bread loaf pan lined with baking paper
• Food processor with medium sized mixing bowl

Instructions

1. Preheat oven to 350°F. Line the pan with parchment paper so it hangs over the sides as handles. All ingredients must be at room temperature.
2. In a food processor or mixing bowl, add creamed coconut /butter, egg whites (or whole eggs or egg white powder and water), salt, and baking soda. Mix until very smooth and creamy.
3. Add the coconut vinegar and mix well. The dough will be the consistency of pancake batter. Pour the dough into the baking pan.
4. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
5. Cool in the pan 45 – 60 minutes before removing it and slicing.
6. Slices easier when chilled