| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
- DRY INGREDIENTS
- 1 cup ⁄2coconut flour
- 1 cup ⁄2ground golden flaxseed
- 1 tablespoon fennel seeds ground (optional for “rye” bread)
- 1 teaspoon baking soda
- 1 teaspoon ⁄2sea salt
- 1 teaspoon tapioca flour
- WET INGREDIENTS
- 3 eggs
- 3 tablespoons ground chia + 9 tbsp water
- 1 tablespoons organic apple cider vinegar
- 2 tablespoons organic coconut milk o 2 tsp. organic molasses or maple syrup full fat
- 2 teaspoon olive oil
Ingredients
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Instructions
- DIRECTIONS
- – Grease the bottom of an 8 x 4 loaf pan or silicon bread pan with coconut oil . Preheat oven to 350 F.
- – In a small bowl, combine the dry ingredients.
- In a medium bowl, beat the wet ingredients.
- Stir dry ingredients into wet and combine.
- Spread mixture into pan and transfer to oven and bake 30 minutes or until a toothpick or fork comes out clean and loaf is golden.
- Let cool on a wire rack or cutting board.
Recipe Notes
STORAGE: When completely cool, store in an airtight container.
FOR A BIGGER LOAF: To create a 9 x 5 loaf, double the recipe and bake until bread is firm to the touch and a toothpick comes out clean, about 60 minutes.
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