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Jalapeño Coconut Bread With Chipotle Butter

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jalapeno_coconut_bread_paleo_recipe_nl

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.

chipotle_butter_cornbread_nl

Cook’s notes
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.

5.0 from 1 reviews
Jalapeño Coconut Bread With Chipotle Butter
 
Prep time
Cook time
Total time
 
Serves: 10 slices
Ingredients
For the jalapeño bread
  • 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
For chipotle butter
  • 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)
Instructions
  1. Preheat oven to 170-175°C/350°F.
  2. Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
  3. Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pic above).
  4. 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.
  5. 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.
  6. Grease a loaf tin with coconut oil and line the bottom and sides with baking paper.
  7. Transfer the mixture to the tin and flatten the top with a spatula.
  8. 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.
  9. To make the butter, simply mash and combine all ingredients together.
 
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33 Comments
    1. TO be honest I haven’t tried with this bread. If it was just one egg, I would say go for it. But with 4 eggs, I am not sure how the dough would behave and what the texture will be like. You can certainly try making a smaller batch as muffins rather than a loaf.

  1. Hi – love the recipe, except I noticed an error. I think the fahrenheit baking temperature should be 350F not 240F! I had my bread in the oven for nearly 45 minutes before I realized.

  2. Hi, can someone help me. I made this bread once before and am in love with it, but I have an issue with knowing how to make the bi-carb meausrement of 2/3 tsp accurate. I have measuring spoons of 1/4 tsp, 1/2 tsp, 1 tsp and 1 tbsp (all UK measurements) the last time I made the bread it didn’t rise as well as it should have (was still very yummy though) but not sure if my guesstimating what was 2/3 of a teaspoon was to blame.

    Any help is very much appreciated.

    Liz

    1. Hi Liz, it shouldn’t make too much difference if you’re a little bit off. I usually use a regular teaspoon and fill it 3 quarters full. Sometimes if the oven is not hot enough when you put the bread in, it might not rise as well as that usually happens early on in the baking process.

  3. Yum! This was quick to make- my 3month old sat in her bouncer and watched me cook without getting cranky (!)- turned out perfectly and was a delicious way to curb that bread-craving (I’m a Paleo newbie). I’ll be putting some in my husband’s lunch bag and I bet he won’t even guess it’s not ‘bread’!

  4. Wow so good! I’ve tried many Paleo bread recipes and this one is the star! Full of flavour and so easy to make! Thanks for sharing!

  5. Mine was an epic fail! It stayed really sticky and didn’t cook through! I followed all your directions, any idea what I did wrong??

    1. My only guess would be your oven and if it was hot enough. Oven differ so much and some don’t get as hot or might need longer to cook in. Have you had any other issues with baking? Also make sure you use the temperature for your measurement system C or F.That’s all I can think of. Sorry.

    2. Suspect you were using the temp for Fahrenheit. She put 240 F, when from 170-175 C, it should actually be approximately 340-350 F degrees for the conversion.

      Looking forward to making this, got my taste buds drooling!

  6. Hands down, the best paleo bread I’ve ever had. I am also obsessed with corn bread so that helps. So, so good. We replaced pickled jalapenos with fresh ones.

    1. I used fresh jalapeño as well! Mine just came out of the oven and looks delicious. Serving with chili later tonight.. can’t wait to try!

  7. Hi

    I wondered if you might be able to provide me with a conversion from Australian cups to uk grams – apparently American cups are not the same as Australian cups and don’t convert the same. Can you help?

    Thanks
    Amanda

    1. I made this recipe in London so I used cups purchased in the UK. So whatever the UK cup conversion is should work.

    1. Yes, any other starchy flour will do the trick. Rice or potato starch will work, buckwheat flour or even chestnut flour. You can always add a little almond meal.

    1. Update! There are only 2 slices left…and I only made the loaf 4 hours ago! I made some changes to suit our tastes and what was in the fridge! Swapped oil and carrot for sweet potato purée, swapped jalapeños for bacon, added parmasen cheese and garlic.
      It was delisious (especially warm; you where right!). Next time I’ll add some grated zucchini and perhaps add the carrot back in .
      Sorry to be dabbling with your recipe; I hadn’t found a savoury bread loaf that worked until today and now I’m so excited I want to make it in so many flavours! (Might mix some home made pesto through the next one!)

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