AuthorJordan Pie
RatingDifficultyBeginner

This is such a simple, easy yet beautiful bread to make. It makes a great replacement for those store-bought breads that are filled with dubious ingredients that are only there to pro-long the shelf-life and stop it going mouldy and stale, which also can impact your health. This coconut bread is also high in fibre, protein and healthy fats so won’t spike your blood sugar levels as quickly as refined store-bought versions. It makes a beautiful sandwich (best when fresh), toasted with toppings of your choice or make french toast, a BLT, toasted sandwich and so on.

Yields2119 Servings
Prep Time25 minsCook Time55 minsTotal Time1 hr 20 mins

 1 cup psyllium husks
 2 cups coconut flour, sifted
 2.5-3 cups filtered water
 A good pinch or two of Changing Habits Seaweed Salt
 2 1/2 tsp baking soda
 12 eggs (remember, this recipe yields 2 loafs! So it works out to be 6 eggs per loaf)
 A dash of apple cider vinegar
 3/4 cup olive oil
 1/2 cup Changing Habits Coconut Oil or butter, melted
 Optional Add Ins: thyme, rosemary, sage and other herbs, spices, Changing Habits Turmeric, pepper, olives, cheese, sundried tomatoes etc.

1

Preheat the oven to 170C and grease and line 2 loaf tin trays with baking paper or 1 loaf tin and 1 muffin tray.

2

Add the psyllium husks and 2.5 cups of water to a bowl and stir to combine. Leave aside to gel.

3

Once the psyllium has gelled, add all ingredients to a food processor or thermomix and blitz until combined. Add the remaining 1/2 cup of water gradually if it's needed.

4

Pour into the line loaf tins and/ or muffin tray evenly.

5

Place in the oven and bake for 55 Minutes to 65 Minutes or until golden brown and cooked through. This will depend on your oven.

6

Once cooked, remove from the oven and allow to cool.

7

Optional: Slice 1 loaf and place small pieces of baking paper in-between each slice and place in a container in the freezer. This way you can grab one or two slices with ease out of the freezer when needed.

Ingredients

 1 cup psyllium husks
 2 cups coconut flour, sifted
 2.5-3 cups filtered water
 A good pinch or two of Changing Habits Seaweed Salt
 2 1/2 tsp baking soda
 12 eggs (remember, this recipe yields 2 loafs! So it works out to be 6 eggs per loaf)
 A dash of apple cider vinegar
 3/4 cup olive oil
 1/2 cup Changing Habits Coconut Oil or butter, melted
 Optional Add Ins: thyme, rosemary, sage and other herbs, spices, Changing Habits Turmeric, pepper, olives, cheese, sundried tomatoes etc.

Directions

1

Preheat the oven to 170C and grease and line 2 loaf tin trays with baking paper or 1 loaf tin and 1 muffin tray.

2

Add the psyllium husks and 2.5 cups of water to a bowl and stir to combine. Leave aside to gel.

3

Once the psyllium has gelled, add all ingredients to a food processor or thermomix and blitz until combined. Add the remaining 1/2 cup of water gradually if it's needed.

4

Pour into the line loaf tins and/ or muffin tray evenly.

5

Place in the oven and bake for 55 Minutes to 65 Minutes or until golden brown and cooked through. This will depend on your oven.

6

Once cooked, remove from the oven and allow to cool.

7

Optional: Slice 1 loaf and place small pieces of baking paper in-between each slice and place in a container in the freezer. This way you can grab one or two slices with ease out of the freezer when needed.

Easy GF Coconut Bread
Cart Item Removed. Undo
  • No products in the cart.
X

Send this to a friend