Note: You can purchase some of the suggested ingredient brands used in this recipe from Wild Mountain Paleo Market.
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Preheat oven to 400 degrees. In large bowl whisk together eggs, water, vanilla, and syrup. In a separate bowl combine bread mix, cassava flour, baking soda, and 1 tablespoon cinnamon. Slowly add dry ingredients to wet and stir until incorporated. In a shallow bowl mix together remaining 1 ½ tablespoons cinnamon and coconut sugar. Shape dough into balls about 1 ½ inches in diameter; you should end up with 28 balls. Roll dough balls in cinnamon sugar mixture. Line dough balls into greased loaf pan. Stir brown butter into remaining sugar cinnamon mixture and spread evenly over top of bread. Place a small strip of parchment paper over top of bread and loosely cover with aluminum foil. Bake 60 minutes, remove foil and parchment paper and bake for an additional 10 minutes. Allow bread to cool for 30 minutes and remove from pan. You can loosen sides of bread from pan with butter knife, if needed.
1 cup coconut cream
¼ cup maple syrup
½ teaspoon cinnamon
Mix all ingredients in small saucepan. Heat on high until mixture boils, reduce heat and simmer until glaze reduces by half, about 10 minutes. Pour over bread.