Tuesday, January 26, 2016

Gluten Free Coconut Flour Flax Bread


Servings: 8-10
Prep Time: 10 minutes
Pre-heat oven at 325 degrees


½ cup coconut flour
½ cup ground flax seed
¼ cup organic unsweetened shredded coconut
½ teaspoon pink himalayan salt
½ teaspoon baking soda
½ teaspoon baking powder
5 eggs
½ cup coconut oil or ghee butter melted
⅛ coconut water (or regular water if you don’t have)
1 teaspoon apple cider vinegar
⅛ maple syrup (optional)


  1. Mix all the dry ingredients together.
  2. Combine all the wet ingredients.
  3. Add the dry ingredients to the wet and beat well. Batter will be thick.
  4. Optional - Stir in dried cranberries or dark chocolate chips.
  5. Pour into a greased loaf pan (smaller size) and bake for 35 minutes for a convection oven.  40 minutes with a non-convection oven.
  6. Cool completely before slicing

Note: The water in the recipe can be replaced with yogurt if you want it to be super moist.  I don’t use the yoghurt, as I consume a dairy-free diet.  However, I did try it using a coconut based yogurt and it was fantastic.

Happy Baking and Healthy Eating


  1. Thank you for posting this Kim. I didn't get to try your samples at the last conference you spoke at, but I am sure it is super delish!

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    2. You're welcome!!! I made a loaf last night and added dark chocolate chips! Delish!! And healthy too!

      Happy Clean Eating!

      Big Hugs xoxo