flax and coconut bread

This bread is truly my discovery of the year! Only when I made it fifth time I managed to snap a picture, otherwise I always found a corner missing on my return with the camera. You will be making this again and again, I promise.


  • 120g milled/ground flaxseeds (I grind mine in Vitamix)
  • 85g desiccated coconut
  • 2 tbsp or 20g chia seeds
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp sea salt
  • 3 eggs
  • 2 tbsp coconut oil – melt it if its hard
  • 60ml warm water


  • preheat oven to 180C and oil the baking dish
  • whilst oven is getting hot, mix up your dry ingredients
  • whisk the eggs by hand or throw them in the blender
  • add the remaining ingredients into the eggs, whisk/blend well again
  • poor your wet ingredients into the dry ones, and make sure everything is well incorporated
  • poor your dough into the baking dish
  • bake for 30 minutes

This bread goes with totally anything – eggs, avocado or some lovely cherries and yogurt for breakfast. You can always make double and freeze the rest to have some handy. I would love to know what you think of it.

Adapted from ‘The Ketogenic Kitchen’ by D. Kemp and P. Daly


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