Servings: 10 slices
Ingredients
- ½ cup coconut flour
- ½ cup buckwheat flour
- ½ cup coconut milk use a good brand
- 4 large eggs use free range eggs
- 2 tblsp coconut oil
- ½ tsp sea salt
- ¼ tsp cinnamon powder avoid cassia, use real cinnamon
- 1 tsp baking powder
- xylitol to taste
Step-by-Step Instructions
- Combine the eggs, coconut oil, xylitol, and salt.4 large eggs, 2 tblsp coconut oil, xylitol to taste, 1/2 tsp sea salt
- Then add the coconut milk, coconut flour, buckwheat flour, cinnamon powder, and baking powder, and then whisk well until there are no lumps.1/2 cup coconut flour, 1/2 cup buckwheat flour, 1/2 cup coconut milk, 1 tsp baking powder, 1/4 tsp cinnamon powder
- Grease a pan with coconut oil first then pour into a loaf pan and bake at 180C (350F) for about 25-30 minutes. When baked, the top of your coconut bread loaf should be firm with a honey-coloured golden colour.
- Remove from the oven and allow it to cool on a wired rack. These loaves freeze well, I often make several and freeze for when I can't be bothered baking.