Coconut-Flax Bread

Okay, I have officially impressed myself. This bread has rapidly become a staple item in my house, and That Nice Boy I Married and I regularly eat Yummy, Scrummy Toast (YST.) With good pastured butter, of course.

The Coconut Bread Mark II is awfully good, but it's somewhat sweet, and quite coconutty; we found we didn't much like it in grilled cheese sandwiches, or with fried eggs. Something about the flax makes this more "grainy" tasting, and cuts the sweetness. This is great with fried eggs! Come to think of it, I should try it in grilled cheese sandwiches tonight.

I played with the recipe quite a bit. While I didn't come up with a bad batch, this version is the best:

Coconut Flax Bread

Grain-free, gluten-free, delicious! Buttered toast is a staple again in my house.

1 cup Coconut Butter
1/2 cup flax seed meal
1 tablespoon glucomannan, guar, or xanthan
1 teaspoon erythritol -- (Not essential, but I think it improves the flavor)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup water
2 tablespoons cider vinegar
4 eggs

Preheat oven to 350. Grease a loaf pan -- standard, not super-huge; the opening on mine is 8 1/2" x 4 1/2".

In your food processor, with the S-blade in place, combine the coconut butter, flax seed meal, glucomannan, erythritol, baking soda, and salt. Pulse the processor to combine everything evenly -- scrape down the sides and pulse a little more; you want a very even mixture.

In a glass measuring cup, combine the water and the vinegar. Have this standing by the food processor.

Add the eggs to the food processor, and pulse to combine. Scrape down the sides again!

Now turn the processor on, and pour the water and vinegar mixture in through the feed tube. Run till it's a smooth batter -- again, you may want to scrape down the sides.

Pour/scrape the batter into the prepared loaf pan. Bake for 45 minutes, then turn out on a wire rack to cool.

This slices beautifully, and can be sliced thick or thin. I get about 20 slices per loaf, so that's what I calculated on.

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20 slices, each with: 83 Calories; 7g Fat (70.0% calories from fat); 3g Protein; 4g Carbohydrate; 3g Dietary Fiber, 1 g usable carb.

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