Description
This gluten-free flaxseed coconut bread is a dense, low-carb and fibre-rich loaf that is perfect for both sweet or savory meals. Perfect toasted with this mixed berry chia seed jam, dipped in this carrot turmeric soup, or spread with our popular easy creamy hummus.
Ingredients
Units
Scale
- 2 cups flaxseed meal
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 eggs, beaten
- 5 tablespoons coconut oil, melted
- 1 cup water
- 1 tablespoon honey
Instructions
- Preheat oven to 350F and grease a 9″x5″ loaf pan with coconut oil.
- In a large mixing bowl, combine the flaxseed meal, coconut flour, baking powder, and salt together. Whisk well to combine.
- Add the beaten eggs, melted coconut oil, water, and honey to the mixing bowl and whisk well until you get a thick homogeneous batter.
- Transfer the batter to prepared loaf pan and use a spatula to smooth out the top.
- Bake for 40 mins until a toothpick inserted in the middle comes out clean.
- Allow loaf to cool completely before slicing.
- Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Notes
Barely adapted from: This Empty Plate
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Gluten-Free
- Cuisine: Breads
