Because all endeavors should start (and end. and middle. and just generally be involved) with good food, I begin my blog with a recipe for weird, hippy, grain-free bread–I am about to live in Berkeley, after all. I was at Trader Joe’s, and saw coconut flour. “I can make something with this,” I thought. And googled. I found this recipe and went from there. It does, of course, have a mild coconut flavor, but also lovely nutty undertones. As the Joyful Abode blogger says, I too imagine that this recipe is a wonderful base to which all sorts of flavors can be added. Lemon-poppyseed muffins, parmesan-basil and sundried tomato bread spring to mind. I also feel that a basil-garlic butter would be extremely delicious all over this bread and all up in my mouth.
Coconut Flour Flax Bread Recipe
- 1 cup coconut flour (I used Trader Joe’s)
- 1 cup ground flaxseed meal (I used Bob’s Red Mill)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 10 eggs (holy cow, I never cook with that many eggs)
- 1/2 cup coconut oil, melted
- 1/3 cup plain Greek yogurt
- 1 Tablespoon apple cider vinegar
Preheat oven to 325 F. Mix together the dry ingredients in one bowl. In another bowl, whisk together the eggs, melted coconut oil, yogurt, and vinegar. Blend the wet ingredients into the dry ingredients (I found a spatula worked better than a whisk, which just got all clumpy with the mixture). Pour into a greased loaf pan and bake 40-50 minutes (a toothpick inserted into the center should come out clean).
I only had pyrex pans with me, which worked out just fine. The bread doesn’t really rise, so whatever oven-safe pan or container you have to MacGyver should suffice. I liked the glass because I prefer a brown crust and I could get that while being able to check that I wasn’t burning the bottom. Allow to cool before cutting. I’ve never been very good at that part, so I just let it cool and cut a little bit out while it was still warm.