coconut bread


After months of trying to figure out how to avoid processed, gluten-free, store-bought frozen bread, I finally created a recipe with the right blend of ingredients that not only has a delicious flavor, but an amazing texture... without the added sugar and food additives.   

It's low in carbs, high in fiber, gluten-free and easy for your body to digest. It has a good amount of healthy fats (coconut oil) and it's so satiating.

*Toast it and top it with your favorite toppings ~ it's a lot tastier than eating it plain!

**Store leftover bread in the fridge for up to a few days. Transfer to freezer for longer term storage.

A couple of notes:
~ Depending on the brands of flour you use, you might have to adjust the amount of dry vs wet ingredients.
~ You can either use regular eggs, flax eggs or chia eggs - I've tried them all and each has a different flavor and texture, so it's personal preference.
~ This isn't a sweet bread - (add maple syrup if you'd like) - I'm more about the toppings.
~ This bread won't rise much at all, so either double the recipe or use a smaller loaf pan. If you use a regular sized pan, you'll end up with cute, biscotti sized slices.

If you give this recipe a try, let me know in the comments below. Enjoy!