with Sesame Seeds & Ground Flax
A warm slice of fresh homemade bread made from even fresher coconut flour. This Coconut Flour Bread is paleo, gluten-free, Keto and Low Card and has a crunchy top with a moist center.
Preheat your oven to 375° F. Prep a 8×4-inch loaf pan (or any loaf pan you have lying of a similar size) by lining it with your free parchment paper. Mix coconut flour, ground flax, arrowroot powder, baking powder, salt in a big bowl
Whisk eggs, oil, milk and honey until fully combined in a different big bowl.
Stir the dry mixture onto the wet ingredients until the mixture is consistent.
Fill the batter into the prepared loaf pan and sprinkle sesame seeds and the ground flax on the top.
Bake the Coconut Flour Bread for 30 minutes, until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool completely. Note: The bread can be stored in the refrigerator for up to 1 week. Pro tip: Lightly toasting the bread slices makes them taste even more awesome!