Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: makes 2 tiny loaves

Prep time: 10 mins

Cooking time: 30-40 mins


  • ¼ cup olive oil
  • ¼ cup coconut milk
  • 4 eggs
  • 2 tsp fresh chopped rosemary
  • 1 tsp pink rock salt
  • 1 tsp baking soda
  • ¾ cup coconut flour
  • ⅓ cup flaxseed flour


  • Preheat oven to 180℃.
  • In a bowl, mix wet ingredients together until smooth.
  • Add dry ingredients EXCEPT coconut flour, and mix well.
  • Mix in the coconut flour until combined.
  • Press mixture into 2 x tins, 8cm x 14cm.
  • Bake 30 minutes, until toothpick comes out clean.
  • Cool on wire rack.


I use 2 small loaf tins, only measuring 8cm x 14.5cm and toast my slices, using them for dips.


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