Coconut flour and flaxseed bread

Illustration © S’Cuiz’In

Preparation : 20 minutes
Cooking : 30 minutes

Ingredients for 4 people (approximately 8 slices)

• 70 g coconut flour
• 35 g ground golden flax seeds
• 1 tbsp. to s. cream of tartar
• 1 tbsp. to s. psyllium
• 4 eggs
• 120 mL coconut oil
• 80 mL of cow’s or goat’s milk
• ½ tsp. to c. salt

Preparation

Mix all the wet ingredients (eggs, oil, milk) to obtain a smooth cream.

Then add the dry elements: coconut and flax flour, psyllium, cream of tartar and salt. Then mix until you obtain a homogeneous paste.

Line a cake tin with baking paper then pour the mixture into it.

Bake for 30 minutes at 170°C. The bread is done when the tip of a knife comes out dry from the core.

Leave to cool before serving with raw butter.

Oxalate content per serving : 3.09 mg

Other bread recipes:

• Ketogenic Gingerbread

• Gluten-free nut and sesame seed bread

• Red lentil bread

• Cloud bread