Thursday, December 19, 2013

coconut, almond + flax loaf

This grain-free loaf was born out of a need to use up some coconut flour. It has a subtle sweetness and dense texture that reminds me a bit of corn bread. It's delicious warm with some really good quality butter,* or you could just have it by itself alongside a big salad.

It's incredibly quick and easy to make. I had it on the table in 30 minutes (including baking time). Perfect for the days when you feel like something bready but don't want the gluten and grains. It's not a light loaf: coconut flour gives a dense texture and requires quite a few eggs to hold it together. But it's nutrient dense and very filling, so a little goes a long way. I like to use an extra virgin olive oil in the loaf to give it a savoury flavour, but you could substitute coconut oil.


  • 1� cups coconut flour
  • 1 cup ground almonds
  • � cup ground flaxseed
  • 1 tbsp chia seeds
  • 1 tsp baking powder
  • Pinch of salt
  • 6 eggs
  • � cup olive oil    


1. Preheat your oven to 180�C and line a loaf tin with baking paper (I use a 23 x 7 cm loaf tin).

2. Combine the coconut flour, ground almonds, ground flaxseed, chia seeds, baking power and salt in a bowl.

3. Lightly beat the eggs and olive oil together to combine, then stir through the dry ingredients until everything is well combined.

4. Press the mixture into the loaf tin and bake in the preheated oven for 20 - 25 minutes. Allow to cool slightly before cutting. 

* I go for organic, grass-fed butter. 

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