Instructions

1. Preheat oven to 300 F. Grease a quarter sheet pan.
2. Warm the creamed coconut in warm water to make pliable.
3. Add the melted creamed coconut, butter or oil, psyllium, eggs, baking soda, sea salt and garlic to a blender. Blend until smooth and creamy.
4. Pour batter into prepared pan, smoothing evenly.
5. Transfer to oven and bake 35-40 minutes. Edges will pull away and a toothpick inserted into the center should come out clean.
6. Transfer to a cooling rack.
7. Use a spatula to remove bread from pan. Place on a baking sheet and slice the bread into cubes.
8. Place cubes back onto quarter sheet pan and toast, in a single layer.
9. Add toasted cubes to blender or food processor and pulse to create breadcrumbs.
10. Use what you need and store the remainder in an air-tight, zip-seal bag in the freezer. Each batch makes roughly 4 cubes of Paleo bread cubes or 3 ¼ cups breadcrumbs.

Nutrition & Macronutrient Ratio