Print

Coconut Flax Bread Recipe From Fat Fast Cookbook

Coconut Flax Bread Fat Fast Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grain-free, gluten-free, and delicious! Buttered toast is a staple again in my house.

Ingredients

Units Scale
  • 4 cups shredded coconut meat
  • 3/4 cup flax seed meal
  • 1 tablespoon xanthan
  • 1 teaspoon erythritol (Not essential, but I think it improves the flavor. You could
  • use another sweetener to equal 1 teaspoon sugar if you prefer.)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons cider vinegar
  • 4 eggs

Instructions

  1. Preheat oven to 350° F. Grease a loaf pan—standard, not super-huge; the
  2. opening on mine is 8 ½” x 4 ½”. Now line it—or at least the bottom—with nonstick
  3. aluminum foil or baking parchment.
  4. In your food processor, with the S-blade in place, combine the coconut, flax seed
  5. meal, xanthan, erythritol, baking soda, and salt. Run the processor till everything
  6. is ground to a fine meal. Scrape down the sides and run the processor some
  7. more. You want it all quite fine.
  8. While that’s happening, in a glass measuring cup, combine the water and the
  9. vinegar. Have this standing by the food processor.
  10. While the food processor is running, add the eggs, one at a time, through the
  11. feed tube. Let each one be completely incorporated before adding the next. If you
  12. have to stop the processor and scrape down the sides to get this to happen, do it.
  13. You want the dough evenly mixed.
  14. Finally, pour the water and vinegar mixture in through the feed tube. Run just
  15. until everything is evenly combined—again, scrape down the sides if needed.
  16. Pour/scrape the batter into the prepared loaf pan. Smooth the top. Bake for 1
  17. hour and 15 minutes. Turn out on a wire rack to cool.
  18. This slices beautifully, and can be sliced thick or thin. I get about 20 slices per
  19. loaf, so that’s what I calculated on.

Notes

You’ll notice that the fat percentage on this is too low. That’s where butter comes in! Add two teaspoons of butter—toasting first is optional—and you’re up to 179 calories, and 17 grams of fat. That’s 85% fat! Or you can add 1 teaspoon of butter and 1 tablespoon of cream cheese, for 195 calories, 17 grams fat. That’s only 78% fat, but it should be okay.

I originally made this bread with coconut butter I had made myself, from the recipe in this book. Then I had the idea of just grinding the coconut with all the other dry
ingredients, which seemed far simpler. It was, and it worked fine. If you buy it in bulk—it’s worth looking for!—shredded coconut is quite cheap; I pay $3/pound.
These measurements assume finely shredded coconut. If all you can find is flaked
coconut, you’ll need to weigh it instead of measuring by volume. My four cups of
shredded coconut weighed 9.5 ounces.
And for the love of all that’s holy, do not buy sweetened “angel” or “macaroon”
coconut!!

Regarding food processors: This is a snap in my professional-quality Cuisinart. However, some of you may not have a machine that powerful. Some of you may not have a food processor at all, and not have $150-200 to invest. Therefore, I tried making this in my $30 Black and Decker food processor. It handled the grinding process pretty well, though I did have to stop the machine and scrape down the sides and around the bottom edge a couple of times. It bogged down, however, on incorporating the eggs. After each egg was added, I had to take the lid off and use a spoon—this worked better than a rubber scraper—to scrape down the sides, all the way down to the bottom edge, making sure that everything got evenly mixed. Ditto when I added the water and vinegar. Still, it worked, and turned out a perfectly nice loaf of bread. And if you look at the price of commercially-produced grain-free bread, you’ll find that $30 is a comparatively modest investment. That said, if you can afford it, go for the Cuisinart.

Regarding the xanthan gum: You can use guar gum or glucomannan powder in place of the xanthan gum, but I think the xanthan gum works best. Don’t skip this, by the way; the bread is dreadfully crumbly without it.

Nutrition

Find it online: https://www.carbsmart.com/coconut-flax-bread-free-recipe-from-fat-fast-cookbook.html

Recipe Card powered byTasty Recipes