Cod Recipe: Sourdough Bread Recipe

This recipe for Sourdoug Bread is easy to make and tastes great.

It’s a great source of protein and vitamin A, and it’s also packed with healthy fats.

To make this recipe, you’ll need: 3 tablespoons olive oil 2 tablespoons coconut oil 1 tablespoon honey 1/2 cup white or whole-grain flour 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/3 cup sourdoug flour 1/1 cup shredded coconut Instructions Preheat oven to 375°F (177°C).

In a medium bowl, whisk together olive oil, coconut oil, honey, and flour.

Stir until well blended.

Add salt, baking powder, baking soda, and baking soda to taste.

In a separate bowl, add the sourdouche flour, coconut flour, shredded coconut, and almond meal.

Stir to combine.

In another medium bowl or large bowl, combine the sourcough flour, the almond meal, and the coconut flour.

Add the coconut oil mixture to the flour mixture.

Pour into prepared bread pan.

Bake for 20 minutes.

While the bread is baking, prepare the salad.

In your food processor, pulse together the coconut milk, honey and vinegar.

Add to the sour dough mixture.

Add in the sour coconut and the diced red bell pepper.

Spread into a greased baking dish.

Top with shredded coconut. Enjoy!

10 Ways to Use Pad Thai for Breakfast and Dinner

I know you’re probably thinking, Pad Thai is one of those recipes that just works, right?

Well, I’m here to change your mind.

This is a recipe for the best of the best and a delicious, quick, and easy meal.

Ingredients: 1 cup Pad Thai 1/2 cup butter 1/4 cup soy sauce 2 tablespoons coconut oil 1/8 cup sugar 1 teaspoon garlic powder 2 tablespoons cumin 1/3 cup cilantro leaves, finely chopped 1/16 teaspoon salt 1/7 teaspoon pepper 3 cloves garlic, minced 1 cup cooked rice noodles, shredded (I used one of these from my local grocery store) Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the butter, soy sauce, coconut oil, sugar, garlic powder, and cumin.

In another bowl, combine the rice noodles and shredded cilantro.

Pour the butter mixture into a saucepan and whisk until smooth.

Pour into a baking dish and sprinkle with the cilantro and garlic.

Bake for 12 minutes, then remove from the oven.

Cool for 10 minutes.

Serve immediately.

Notes: I used one local grocery market bag of Pad Thai noodles.

I was able to find the most flavorful and authentic versions online, but you can always buy Pad Thai from a local Thai restaurant.

I used to order the spicy version from one of my favorite Thai restaurants, but I’ve since moved away from that recipe due to the increased sodium content.

You can also try my new Pad Thai soup recipe from Everyday Food Network. 3.2.2708