YIELD: One 8 x 4 loaf (16 slices)
1/2 cup sifted coconut flour (50 g)
1/2 cup ground golden flaxseed (50 g)
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. tapioca flour
1/2 tsp. cream of tartar
1 Tbsp. organic psyllium husk powder (12 g)
1 Tbsp. caraway seeds, ground (optional for rye bread)
6 pastured eggs
1 Tbsp. organic apple cider vinegar
2 tsp. virgin coconut oil, melted
2 Tbsp. organic coconut milk (full fat)
2 tsp. organic molasses or maple syrup
Preheat oven to 325 F.
Grease the bottom of an 8 x 4 loaf pan or line with greased parchment paper. It is very
important to use the correct pan size to achieve proper height (about 3 inches).
In a small bowl, combine the dry ingredients.
In a medium bowl, beat the wet ingredients.
Stir dry ingredients into wet to combine. The batter will be thick and sticky, like oatmeal.
Spread into pan. Transfer to oven and bake 40-45 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.
* Inspired by Healing Gourmet.