Looking for gluten-free or low glycemic “bread” recipes?  Here’s one that’s grain-free and very easy.  It is sweet enough to substitute as a cake–just put some chocolate icing on it (mix equal parts melted ghee or coconut oil, honey, and cocoa powder and add some vanilla).  The “flour” I use is shredded dried coconut that is blended until finely ground in a blender.  Arrowroot is available at the Co-op and at most health food stores.

2 cups dried, shredded coconut, blended into a powder in a blender

4 Tbsp. arrowroot flour or powder

1 rounded tsp. baking powder

1/2 tsp. sea salt

1 ripe banana–it needs to have brown spots so it is sweet!

2 tsp. vanilla extract

1 Tbsp. ghee or coconut oil

2 eggs

1 to 2  Tbsp. honey

In a food processor, mix the dry ingredients.  Add the rest of the ingredients and process until thoroughly mixed.  It should be the consistency of cake batter–thick but still drops off of a spoon.  You may need to add more arrowroot but do it by 1 tsp. increments–if you add too much arrowroot the bread will be rubbery so be careful!

Bake in a cake pan at 350 degrees F until a knife comes out clean and the bread is slightly golden on top–about 15 minutes.