Coconut Cherry Bread

Serves: 6

OK, so the secret is finally out! I have been going on a cherry binge this week! Last Sunday the boyfriend asked me if we could go to Whole Foods (I know, catch yourself, I almost fell over too!) to get some shrimp. Of course, I can’t go to whole foods to get only one item. As soon as we walked in the door I saw these beautiful cherries on sale and I couldn’t resist! The bags were huge too, so I have been baking with them and eating them like crazy! I can’t let such a beautiful (and expensive) fruit go to waste!

When I got home, I sat down to think about what I wanted to make. Katie, over at Goober Nuts Life, had sent me a message that she bought coconut flour and psyllium husk at the grocery store because she knows that I use them in my recipes a lot. I asked her if she had any specific requests for a recipe and she said “something chocolate-y or bread-y” So, I figured I would do a chocolate bread! But as I was going to make the recipe, I decided that I really was not in the mood for chocolate at all! I don’t know why, but I go on and off between chocolate and vanilla. Lately, it’s been all about vanilla and cinnamon! So I figured, I would still create this recipe but switch it to vanilla. Soooooo, if you are like Katie and are a total chocolate nut, feel free to switch this to chocolate! How good does a chocolate coconut cherry bread sound??!! Now that I am writing this, I am thinking I may just have to make that version this weekend! ?

Coconut Cherry Bread

Fit Ingredients

  • 1/2c (56g) coconut flour
  • 1/2c (42g) vanilla SunWarrior protein powder (feel free to sub with chocolate protein powder)
  • 1/2c stevia (or sweetener of choice)
  • 1 1 /2 tsp baking powder
  • 1/4c + 2tbs coconut milk
  • 4 large eggs
  • 1/4c +2tbs (92g) liquid egg whites
  • 1/4c + 1 1/2 tbs (80g) greek yogurt (sorry for the weird amount, I ran out!)
  • 2 tbs vanilla extract
  • 1tbs coconut extract
  • 1c chopped fresh cherries (can sub with frozen, just make sure to thaw first)
  • 1/2c shredded coconut, optional

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  • loaf pan
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Spray your loaf pan with non stick spray. In a bowl combine your coconut flour, protein powder, sweetener and baking powder. In a second bowl whisk your eggs, egg whites, coconut milk, greek yogurt, vanilla extract and coconut extract. Add your wet ingredients into your dry ingredients and mix well. Fold in your cherries (and shredded coconut, if using). Pour your batter into your loaf pan. Bake for 55-60 minutes. Allow the loaf to cool. Slice into 6 thick slices or 8 thin slices.

So how did it turn out?? Absolutely delicious!! If you love cherries and coconut as much as I do, then you will love the fresh, sweet flavor of this moist bread! I ate my along with a small banana before my workout 2 days in a row! It was so filling and the right amount of energy to push me through my workout! I also had some with egg whites for breakfast one day and a slice at night topped with some greek yogurt and a few cacao nibs for a sweet but healthy treat!! It is so healthy that you can eat it any time of day!!

For all my friends doing the Whole 30, sub the greek yogurt for 1/4c coconut oil! You will only give it that much more coconut flavor! :)

Coconut Cherry Bread

Coconut Cherry Bread

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Nutrition: (per 1 out of 6 thick slices not including optional coconut)

Calories: 151.1, Protein: 14.0g, Carbs: 11.8g, Fat: 5.2g (3g Saturated), Sodium: 191mg, Fiber: 4g (Net Carbs: 7.8g)

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