This recipe is inspired by a jalapeño corn bread and chipotle butter I tried at a restaurant in London called Caravan. The original version is essentially a fancy corn bread spiced up with chopped up pickled jalapeños and coriander and served toasted and smothered with chipotle butter. I don’t know what the recipe actually is but I loved it so much that I decided to try and create a paleo version without the corn flour.
Not only did I replace the corn flour and other less than ideal ingredients with paleo friendly substitutes, but I also managed to sneak in some healthy grated carrot, which gives it a nice colour and sweetness.
Once the bread is baked, I recommend living it to cool down so it sets and comes together, so to speak. Because it’s slightly more moist than the actual corn or other grain based breads, it’s always better once it’s cooled down. My favourite way to eat it is to slice and toast a few pieces under a grill or in a frying pan and then melt a dollop of chipotle butter on top. I then like to have it with some slices tomatoes, avocado or radishes. And of course you can serve it as a side dish with some pulled pork or Mexican grilled chicken or prawns.
It will keep quite well in the fridge in an air-tight container or wrapped in foil for 3-4 days.
If you’ve never had or made chipotle butter, know this – it’s awesome! Obviously, it’s fantastic on top of my jalapeño bread but you can also use it to cook eggs in, melt over some grilled prawns, fish or meat. It will keep in the fridge for a few weeks so feel free to make a bigger batch. You can also freeze it.
I used dried chipotle peppers, which I soaked in some warm water but you can also use tinned chipotle peppers, which will be soft already. You can get chipotle peppers in specialty stores and delis and in a Mexican section of the supermarket. Ordering online is another idea. Alternatively, you can mix half a teaspoon of smoked paprika and some chilli flakes to imitate the flavour.
- 4 whole eggs
- 4 tbsp semi-melted coconut oil (basically softened)
- 1 medium carrot, finely grated
- Zest of 1 small lime
- ¼ cup diced jalapeños (pickled variety)
- ⅔ tsp baking soda
- 1½ tbsp apple cider vinegar (white wine vinegar or lemon juice can also be used)
- Generous pinch of sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp tapioca powder/flour (or arrowroot powder)
- ⅓ cup coconut flour
- ¼ cup water
- 3 tbsp semi-soft salted or unsalted butter
- 1 tbsp lime juice
- 2 small chipotle peppers, soaked and deseeded, finely chopped
- pinch of salt (more if using unsalted butter)
- Preheat oven to 170-175°C/350°F.
- Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
- Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pic above).
- Add grated carrot, melted coconut oil, lime zest and jalapeños and stir through. Put baking soda in a tablespoon or a small cup and pour over the apple cider vinegar. This activates its rising powers. Pour the foamy baking soda mixture into the batter and mix through until everything is well incorporated.
- Add onion and garlic powders, generous pinch of salt, tapioca flour and coconut flour and whisk together. Coconut flour will soak up a lot of the moisture. Add about a quarter cup of water or just a little less and whisk through again.
- Grease a loaf tin with coconut oil and line the bottom and sides with baking paper.
- Transfer the mixture to the tin and flatten the top with a spatula.
- Bake for 45-50 minutes. Remove from the oven and let it sit until cooled down slightly. Remove from the tin by pulling the baking paper sides and leave to cool on a cutting board.
- To make the butter, simply mash and combine all ingredients together.