Coconut Flour Bread

February 24, 2018

Good morning! I have had a serious peanut butter and jelly sandwich craving this week. Since the husband and I are not yet on nuts during Phase 3 of The Elimination Diet, I am settling for bread and jam! This bread is made with coconut flour and it is so soft! It stayed soft for the entire week as well! To compliment this bread, I also made Strawberry Chia Seed Jam which I am posting on the blog this week as well. If you try it, let me know how it came out for you in the comments below!

 

 

 

Coconut Flour Bread

 

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

Method

  1. Preheat the oven to 350 degrees celsius

  2. Grease and flour coat a bread loaf pan with coconut oil and coconut flour

  3. In a mixing bowl combine dry ingredients: coconut flour, arrowroot starch, baking soda and salt

  4. In another bowl combine wet ingredients: egg yolks, melted coconut oil, coconut milk and honey

  5. Mix together the dry and wet ingredients, stirring until everything is combined and set aside

  6. Beat egg white in a separate bowl until soft peaks form

  7. Add half of the beaten egg whites to the mixture stirring until everything is combined

  8. Now add the other half of the eggs gently folding it into the mixture until it looks smooth (careful not to over mix)

  9. Pour mixture into your prepare load pan and sprinkle a little flaxseed over the top

  10. Place in over and bake for 45 mins

  11. Remove from oven and make sure everything has cooked through with the toothpick method

  12. Let bread cool (20 mins) before removing it from pan and slicing

  13. Enjoy! (With Strawberry Chia Seed Jam)

Note: This bread is only good on the counter for about 5 days. I suggest keeping it in the fridge to remain fresh longer

 

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