Name: Coconut Strawberry Pound Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 1 cup Coconut Flour; ⅔ cup Quinoa Flour; ½ cup Coconut Milk; 6 tbsp Coconut Oil; 6 Eggs; 2 tsp Aluminum Free Baking Powder; 1 tsp Celtic Sea Salt; 3 tsp Xylitol; 1 cup Strawberries

Ingredients Used:

Anthony’s Organic Coconut Flour
Garden of Life Organic Extra Virgin Coconut Oil
Aluminum Free Rumford Baking Powder
Fine Ground Celtic Sea Salt
Xylitol

These ingredients on Amazon are the best prices I’ve found. All ingredients may be found at your local health food stores but for a higher price.

AuthorDylan WerthDifficultyBeginner

This dessert is a perfect treat that's not too sweet. For those of you looking for something sweeter, replace the xylitol with 1/4 cup of honey. You may also substitute the quinoa flour for millet flour.

Yields12 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

1 cup Coconut Flour

⅔ cup Quinoa Flour

½ cup Coconut Milk

6 tbsp Coconut Oil

6 Eggs

2 tsp Aluminum Free Baking Powder

1 tsp Celtic Sea Salt

3 tsp Xylitol

1 cup Strawberries

Blend the eggs, xylitol, coconut oil and sea salt together.

Next add coconut milk, flours, and baking powder.

Blend until there are no lumps in the mixture.

Carefully fold in 1 cup of strawberries.

Pour mixture into a coconut oil greased loaf pan.

Bake at 350 degrees for 40 minutes.

Ingredients