YIELD: One 9 x 5 loaf (16 slices)
3⁄4 cup sifted coconut flour (80 g)
1⁄4 cup ground golden flaxseed (30 g)
2 tbsp tapioca flour (20g)
1⁄2 tsp. baking soda
1 tsp. non-aluminum baking powder
1⁄2 tsp. sea salt
1 tsp. onion powder
2 tsp. organic psyllium husk powder (6 g)
2 Tbsp. sesame seeds (14 g) + 1 Tbsp. sesame seeds (7g) for topping
Grease or line the bottom of a 9 x 5 loaf pan with parchment. Preheat oven to 325 F.
In a small bowl, combine the dry ingredients (except for the sesame seeds).
In a medium bowl, beat the eggs, sour cream and coconut oil.
Stir dry ingredients into wet to combine. The batter will be thick and sticky.
Spread into pan and pat down to create an even top. Sprinkle with sesame seeds.
Transfer to oven and bake 45-50 minutes or until a toothpick comes out clean and loaf is golden.
Let cool on a wire rack. When completely cool, store in an airtight container.