Simply Snacky!

Coconut Bread for Sensitive Folks


The following recipe is gluten, grain, and sugar-free and can be adapted in many ways to create a variety of muffin or bread-like desserts. Freeze it if you like*.

Bring all ingredients to room temperature before mixing. Ghee should be melted but not real hot.

Basic Recipe (Recipe adapted from Cooking with Coconut Flour, Bruce Fife, N.D.)

3 Eggs, local & free range
2 TBS Simply Ghee, melted
2 TBS Coconut Milk
3 TBS Raw Honey (Clover or other mild ones)
¼ Tsp Unrefined Salt (Celtic, Himalayan, etc)
¼ Tsp Vanilla
¼ Cup SIFTED Coconut Flour (+ 1 generous TSP for dusting the pan)
¼ Tsp Baking Powder**
Generous pinch of Baking Soda


Simple Preparation:

Blend together the eggs, Simply Ghee, coconut milk, raw honey, salt, pinch of baking soda and vanilla in one bowl. In a separate bowl sift the coconut flour and baking powder – mix them well. Incorporate the dry ingredients into the wet ingredients until there are no lumps.

Grease a small bread pan or muffin tins with ghee, dust with sifted coconut flour and then fill your pan 2/3 full.

Bake at 375F for 15 minutes. Insert toothpick or knife to make sure it’s done in the center. If it is still moist in the center, keep in oven and continue testing every few minutes till the knife comes out clean. Note: Honey will brown faster than sugar so if you prefer a more golden finish cover with foil for the first half of cooking time.  Serve warm topped with homemade whip cream or ghee, butter, honey – be creative!

Makes 6 muffins or one small loaf – double the recipe for a larger loaf of bread.


Variations:  Add the following ingredients to the basic recipe.


Pumpkin Spice – Add
¼ Cup Mashed Pumpkin
1 Tsp Cinnamon (Madagascar or Saigon are full of flavor)
1 Tsp. Pumpkin Spice
Additional ¼ Tsp Vanilla
Additional1 TBS of Raw Honey (or to taste)

Sprinkle cinnamon on top before placing in oven. Bake at 375F for 20 minutes or until the inserted toothpick or knife is clean


Walnut Raisin – Add
½ Cup Raisins
1/3 Cup Chopped Walnuts
1Tsp of Cinnamon (optional)

Fold into mixture after blending the wet and dry ingredients. Bake at 375F for 15 minutes or till the inserted toothpick or knife is clean.


Lemon Poppy Seed – Add/Omit
Omit Vanilla
Add 3 Tsp Fresh Lemon Zest (Love lemon? Be generous)
1 TBS Poppy Seeds

Mix both ingredients into the wet mixture. Sprinkle poppy seeds on top before placing in oven. Test for sweetness and add more honey by Tsp till desired taste. Follow baking instructions for basic.


*If freezing, thaw in the fridge due to high egg content. Place in a preheated 250F oven for 20 minutes or until warmed to your preference.

**Regular baking powder contains cornstarch which includes grain and gluten.  It is really easy to make it at home by mixing the following together:
1 part Organic, Aluminum-Free Baking Soda
2 parts Cream of Tartar
2 parts Arrowroot



Spicy Limed Roasted Pumpkin Seeds


1 Generous cup of pre-soaked raw pumpkin seeds (soak overnight covered with filtered water)
1/2 Tsp unrefined salt (Celtic)
1 Egg white
2 Tbs Simply Ghee
Zest of two limes
½ – 1 Tbs chili powder (based on your heat preference)



Preheat the oven to 450F.

Rinse the pre-soaked pumpkin seeds, drain and pat dry.

In a bowl whisk together the egg white and unrefined sea salt until frothy, then stir in two tablespoons melted ghee, the zest of two limes and your chili powder. Toss pumpkin seeds in the mixture until seeds are coated thoroughly coat.

Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer. Bake in an oven at 450F for 7 – 10 minutes, stirring about half-way through.

Be very careful handling them after they’re done – they are extremely hot to touch!

Store in a tight lidded glass container – super snack food and adds the perfect crunch to a toss salad.



Simply Popcorn


Make your popcorn in an air popper and toss with 2+ tablespoons of melted ghee and season lightly with unrefined salt and other favorite spices such as lemon pepper, or a garlicky blend of spices. Or melt 3 tablespoons of ghee in a sauté pan and when hot toss in one cup of popcorn kernels.  Cover and shake, rattle and roll till all kernels come to life!  Season to your liking and enjoy.