• almond flour 1-1/2 cup almond flour
  • apple cider vinegar 1 tsp apple cider vinegar
  • baking soda 1 tsp baking soda
  • coconut flour 1/2 cup coconut flour
  • coconut oil 1/3 cup coconut oil, melted
  • cream of tartar 1/2 tsp cream of tartar
  • eggs 4 eggs
  • flaxseed meal 1/4 cup flaxseed meal
  • full fat coconut milk 1/2 cup full fat coconut milk
  • pink himalayan salt 1/2 tsp himalayan salt
  • tapioca flour 1/2 cup tapioca flour
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How to make it

  1. Preheat your oven to 350°F; grease a 8½” x 4½” loaf pan with coconut oil, lard or ghee
  2. In a large bowl, mix the dry ingredients until very well incorporated. Sifting, although not absolutely necessary, is strongly recommended. In a separate bowl, beat the eggs then whisk in the melted coconut oil, apple cider vinegar and coconut milk. Gently mix wet and dry ingredients with a rubber spatula or wooden spoon, until a thick batter forms. Do not overmix.
  3. Pour that batter into the prepared loaf pan and spread as evenly as possible. Sprinkle top with raw sunflower seeds, if desired.
  4. Bake at 350°F for approximately 40 to 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
  5. Let the bread cool on a wire rack, cut into thin slices and serve