Grain-Free Bread

1 banana
6 eggs
1/2 cup yogurt
4 TBSP buckwheat flour
4 TBSP coconut flour
1 scoop whey powder
3/4 cup unsweetened coconut flakes
1/2 packet stevia powder
1 tsp cinnamon
1/2 tsp nutmeg
2-3 TBSP coconut oil, gently melted

1. Mash banana in a medium bowl. Beat in all eggs. Stir in yogurt.

2. In a separate bowl thoroughly mix together buckwheat, coconut flour, whey, coconut flakes, stevia, cinnamon, and nutmeg.

3. Add dry ingredients to egg mixture and stir very well. Try to work out any clumps.

4. Stir in coconut oil.

5. Butter a 7 x 9 baking dish or similar. Pour in mixture.

6. Bake at 280 degree F for 55 minutes.

Best kept in fridge. I always double the recipe so Rooster and Roscoe have plenty to snack on for a week or two.

This is a recipe I have been working on since last summer. It works as a nice replacement for the buckwheat muffins (see picture on top of blog - I miss 'em!) I used to make using grain flour, oats, etc. These are especially good right out of the oven with a little butter or almond butter spread on top!