Almond Coconut Flour Loaf

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I love a hearty, wholesome, and nutty bread. This Almond Coconut Flour Loaf fits the bill perfectly. This bread is dense and satiating, yet moist and fluffy all at the same time. The almond flour and flax meal contribute a nutty flavour, while the coconut flour adds a subtlety sweet taste and fluffy texture. I also added flax meal for some extra fiber, and topped the loaf with a variety of nuts and seeds to add crunch and plant-based protein. I created the recipe without grains, gluten, or dairy, making this bread a wonderful option for those with allergies or dietary restrictions. Coconut flour is the star of this recipe. High in fiber, protein, and nutrients like iron and potassium, it's one of my favourite gluten and grain-free flours to bake with. Coconut flour is low in carbohydrates and sugar, making it an easily digestible flour alternative for people with leaky gut and SIBO. Just make sure to choose a good quality brand that's organic, certified gluten-free, and free from additives or preservatives. I used Earth's ChoiceOrganic Coconut Flour for this recipe, and it worked wonderfully!

This Almond Coconut Flour loaf is delicious both toasted or cold, and pairs wonderfully with homemade stew, scrambled eggs, nut butter, and smashed avocado. I love spreading a thick slice with a generous spoonful of sesame tahini or coconut oil and sea salt.

Recipe

  • 1 cup almond flour

  • 1/2 cup coconut flour

  • 1/4 cup flax meal (or ground flax seeds)

  • 1 tsp baking powder

  • 1/4 sp sea salt

  • 1/2 cup water

  • 2 tbsp extra virgin olive oil

  • 4 whole eggs

*Optional - An assortment of raw seeds for sprinkling onto. I used pumpkin, chia, sesame, and flax.

Method

Preheat oven to 350 degrees. Lightly grease a standard-size loaf tray with coconut or olive oil. In a medium sized bowl, mix together almond flour, coconut flour, flax meal, baking powder, and salt. Stir in water and olive oil until a sticky batter has formed. Crack the eggs, and separate the yolks from the whites. Add the yolks to your batter, and transfer the egg whites into a separate bowl. Lightly beat the egg whites with a fork until fluffy. This will help the bread rise. Add egg whites to the batter, and stir everything together until smooth. Transfer the batter into your greased loaf tray, and gently smooth out the top. Optionally, sprinkle seeds over the top of the loaf, and lightly press them into the batter. Bake at 350 degrees for 30-35 minutes. The bread is done when the center is cooked and the top is golden brown.