Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Coconut Flour Bread
Prep Time
20
minutes
mins
Bake
45
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
bread, coconut, flour
Servings:
12
servings
Author:
Nadina Villacis
Ingredients
1/2
cup
coconut flour
3/4
cup
arrowroot starch
1/2
cup
cold milled flaxseed
1
tsp
baking soda
1/2
tsp
salt
7
eggs
separate yolks and whites
1/2
cup
melted coconut oil
1/2
coconut milk
2
tbsp
raw Manuka honey
Instructions
Preheat the oven to 350 degrees celsius
Grease and flour coat a bread loaf pan with coconut oil and coconut flour
In a mixing bowl combine dry ingredients: coconut flour, arrowroot starch, baking soda and salt
In another bowl combine wet ingredients: egg yolks, melted coconut oil, coconut milk and honey
Mix together the dry and wet ingredients, stirring until everything is combined and set aside
Beat egg white in a separate bowl until soft peaks form
Add half of the beaten egg whites to the mixture stirring until everything is combined
Now add the other half of the eggs gently folding it into the mixture until it looks smooth (careful not to over mix)
Pour mixture into your prepare load pan and sprinkle a little flaxseed over the top
Place in over and bake for 45 mins
Remove from oven and make sure everything has cooked through with the toothpick method
Let bread cool (20 mins) before removing it from pan and slicing
Enjoy! (With Strawberry Chia Seed Jam)
Notes
This bread is only good on the counter for about 5 days.
I suggest keeping it in the fridge to remain fresh longer