This recipe is as good as it gets with coconut flour — It’s not the recipe that is poor, but the medium. Coconut breads and other baked goods (e.g., waffles) are relatively inferior products. Much superior are “bakes” made from almond flour and bread made from linseed flour. The flavours are more neutral — not like this, which is strongly redolent of coconut — and the texture is lighter and more akin to proper baked goods. The only thing coconut flour has going for it is more fat, which, when you are meant to consume 70% of intake as fat on a keto diet, is an issue.
How To Make Coconut Flour Bread
6 pasture-raised eggs
2 tablespoons raw, local honey
1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
1/2 teaspoon sea salt
3/4 cups sifted coconut flour (sift first, then measure)
1 teaspoon baking powder (aluminum-free)
Preheat the oven to 350F. Grease a small (9″x5″x3″) loaf pan.
Blend together eggs, ghee, honey and salt.
Combine coconut flour with baking powder and mix with liquid ingredients until there are no lumps.
Pour into greased loaf pan and bake for 40 minutes.
Remove from pan and cool on rack.
Serve with ghee, nut butter, or use in sandwiches.