Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
Serves: makes 2 tiny loaves
Prep time: 10 mins
Cooking time: 30-40 mins
Ingredients
- 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
Method
- 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.
Notes
I use 2 small loaf tins, only measuring 8cm x 14.5cm and toast my slices, using them for dips.
