Ingredients

The following ingredients have 10 Servings
  • 1/2 cup coconut flour
  • 1/3 cup ground flax (flax meal)
  • 1/4 cup arrowroot powder/tapioca flour* (optional)
  • 2 teaspoons baking powder**
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup flavorless oil (like avocado oil or melted refined coconut oil)
  • 1/3 cup dairy free milk (unsweetened almond milk, coconut, etc.)
  • 2 tbsp honey (optional***)
  • sesame seeds (or other seeds of choice - like sunflower seeds, chia, flax, etc.)
  • ground flax

Instruction

  • Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
  • One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
  • If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
  • Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
  • Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual with only the egg yolks otherwise. Then, gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread.)
  • Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
  • Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.