Yes, I call this bread ‘fun’…
Because bread can be fun – the process of making it AND eating it can be fun if you’re into trying and experimenting in the kitchen…
It can also be yum.
Most traditional breads are made with boring ol’ wholemeal and plain flour, which tastes bland, with the texture a little like cardboard.
Why bother eating something that tastes like nothing?
If you’re like me and value every bite you take, you’ll want to experiment with all sorts of alternate healthy ingredients that taste great and provide a powerful nutrient punch.
I created this recipe with coconut flour, herbs and spices. I chose rosemary because at the time I made this my garden was abundant with the stuff (shout out to my dad for looking after my garden and keeping my plants alive…does anyone else’s parents do this or is it just mine? Thanks dad!)
Give it a go and be adventurous – try this with different herbs and spices. You can even make it egg free if you need to, just use chia seed (but this will make your loaf a little more pricey).
- 4 eggs (or 4 tbsp chia seed mixed well and left for a few mins to gel with 12 tbsp water)
- 3/4 cup coconut flour
- 1/4 cup flaxmeal (you can also substitute sunflower seeds or pine nuts)
- 1/4 cup coconut oil
- 1/4 cup homemade nut milk
- 1 teaspoon freshly ground rosemary
- 1 teaspoon baking soda
- 1 teaspoon Himalayan salt or Celtic Sea salt
- 1 teaspoon garlic powder
- 2 tablespoons dried onion (optional, but gives bread a little crunch)
- Mixing bowl and blender (or hand mixer)
- Baking tin lined with baking paper
- 1/4 cup seeds, nuts (whatever you might want to ‘dress’ your bread with to give it that delish, rustic look)
- OPTIONAL – 1/2 cup grated carrot or zucchini
- Preheat oven to 180 degrees.
- Combine eggs, oil, milk, rosemary, flaxmeal, baking soda, salt, garlic powder and onion and blend until smooth.
- Add in coconut flour last and combine until mixture becomes sticky and thick. (This is the stage you would also add in your grated carrot or zucchini)
- Remove from blender and pour/scoop into your lined tin.
- Bake until the top of your bread rises and browns a little. A good trick is to stick a wooden skewer into the centre…if it comes out dry, your bread is ready – if the wooden stick comes out sticky and wet, close the oven door and leave for another 5 mins, before checking again in the same way.