It's no secret, coconut flour can be tough to work with. Follow closely and we'll get you through this quick and simple bread recipe. We've added seeds for a crunchy bite but swap them out if you're allergic or switch it up with nuts and seeds of your choice.
What you'll need:
- 1 cup Medella Wholemeal Coconut Flour with Testa
- 2/3 cup flax seed meal
- 1/4 cup sunflower seed
- 1/4 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup hemp seeds
- 1 1/2 tbsp baking powder
- 1 tsp sea salt
- 12 large eggs
- 3/4 cup butter
What you'll need to do:
- Preheat the oven to 165ºC
- Line a loaf pan with parchment paper with overhangs on the long sides
- In a large bowl, stir together wholemeal coconut flour, flax seed meal, all seeds, baking powder and sea salt.
- In another large bowl, whisk the eggs on high with a stand mixer until tripled in volume.
- Fold the eggs into the batter. Let thicken for a few minutes.
- Transfer the batter into the lined pan. Coconut flour doesn't rise like ordinary flour so round the top with your hands for the fresh out of the loaf pan effect. Top up with seeds.
- Bake for 50 minutes until browned on top.
- Cover with foil and continue baking for another 15-25 minutes or until the bread has an internal temperature of 170ºC.
- Let the bread cool on the pan without removing or slicing.
- Once cooled, run a knife along the edges of the pan and lift the bread out with the paper overhangs.
Serve your creation as you would regular bread. Tag us, we'd love to see how yours turned out!
