Paleo Flax Coconut Flour Sandwich Bread

Doughy flax coconut flour sandwich bread, nut free, dairy free and quite simply awesome! Two bowls, one loaf tin and less than 5 minutes prep time.

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I’ve had a longing for some avocado toast and there was only one thing for it…bread baking! Thankfully before the element went in the oven AGAIN!!! I think I’m possibly just giving it too much work to do.

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This bread is based on the simple grain free and keto friendly flax foccacia. Baked in a loaf tin, no olive oil just coconut, slightly less liquid, half the amount of flax and coconut flour in its place the end result was awesome. Most definitely bread like, doughy, not quite as airy as some of it’s predecessors but somehow lighter I think owing to the slightly lower fat content.

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When you just want a snack, not another mini meal, something simple yet satisfying, and you’ve had one to many lettuce cups…

This is your bread! It’s low carb, easy to make, and holds up well in the fridge for up to a week. Freeze it in slices for a simple grab and go fix. You can even toast it under a preheated grill from frozen. I’ve sliced it, diced it, toasted it, soaked it in an eggy custard and fried it, and it truly is super duper versatile. LOVE IT!

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It also doubles up as a an alternative nut butter and chocolate vessel! An alternative way to incorporate chocolate into your morning routine. Especially if it’s sitting on top of a warm piece of toast the chocolate will ooze in your nut butter of choice…I’m currently on an almond butter kick.

What’s your favourite toast or bread topping?

Paleo Flax-Coconut Flour Bread

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 40 minutes

Keywords: bake appetizer bread breakfast snack side gluten-free grain free low-carb low-sodium nut-free paleo soy-free sugar-free coconut oil coconut flour flax seeds

Ingredients (8 – 10 slices (1lb loaf))

  • 1/2 cup (60g) freshly ground golden flaxseeds
  • 1/2 cup (60g) coconut flour
  • 3 tbsp (42g) coconut oil melted
  • 1/2 cup (125ml) room temperature water
  • 5 large organic eggs
  • 1 tsp baking powder
  • Pinch of Himalayan Rock Salt

Instructions

Preheat oven to 180C (350F).

Whisk together eggs, melted coconut oil and water.

Mix together all ingredients in a large bowl.

Use a fork to remove any clumps.

Place thick batter/dough in a to a lined and lightly greased 1lb loaf tin.

Run a knife down the centre, sprinkle with a little ground flax and bake in the preheated oven for 40 minutes. Remove and allow to cool in the tin for 20 minutes before placing on a wire rack to cool fully.

Slice into 8 -10 slices. Store in the fridge for up to one week in a seal tight container or in the freezer for up to one month.

Great as bread, toasted or soaked in an eggy custard to make french toast!!! Also makes some mighty “soldiers” for egg dunking!

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3 Comments

  1. I’ve made it and it tasted awesome! It was also super filling. I like it more than regular bread actually. However, mine didn’t rise as beautifully as yours. Do you know what could have gone wrong? I used baking powder as well. The only different ingredient is the brown flaxseed, because I didn’t have the golden one.