Coconut Bread
Category: Snacks & Bread


Coconut Bread

25 grams Psyllium Seed Husks
3/4 cup of warm water
1 1/2 tsp Gluten Free Baking Powder
125 grams Coconut flour
3/4 tsp Sea salt
5 Eggs
3 tbsp Coconut Oil (melted)
4 tbsp Unsweetened nut milk


Mix the psyllium seed husks with the water and wait until it transforms in to a thick jelly (won’t take long!).

Put all of the ingredients in to a food processor or blender and whizz round with the psyllium until well combined.

Put in to a loaf tin and smooth the top. Bake at 180 degrees for 40-45 mins until coloured on top and if pieced with a skewer, it comes out clean.

Leave to cool and slice.

This is particularly lovely with yogurt and fruit compote on top for breakfast or as a snack. It could be served toasted, warm or cold.

Nutrition facts

vegetarian gluten free

Per Serving

Kcal: 103 kcal
Carbs: 1.4g
Fat: 6.4g
Proteins: 4.5g

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