Tuesday, January 26, 2016



Gluten Free Coconut Flour Flax Bread



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



Ingredients:


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)


Directions:


  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


3 comments:

  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

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