Coconut flour bread with cocoa

Preheat the oven to 180 °C.

Prepare the eggs at room temperature (6 pcs).

If the eggs are in the refrigerator, to speed up the process, you can place them in warm water for 10–15 minutes to bring them to room temperature.

In a deep bowl, crack the eggs and beat them for 1–2 minutes until a smooth mixture forms. Gradually add melted coconut oil (110 g), continuing to whisk the mixture until all ingredients are fully combined.

In a separate bowl, mix all the dry ingredients:

• baking powder (1 tsp);
• coconut flour (70 g);
• cocoa powder (1 tbsp);
• salt (1/2 tsp).

Slowly add the dry ingredients to the egg mixture, mixing thoroughly.

The batter will be quite thick.

Transfer the batter to the prepared pan and smooth it out with a spatula. Top with sunflower seeds (20 g).

If you are using a baking pan without a silicone coating, it is recommended to line it with parchment paper.

Bake the bread for 40–45 minutes.

To check for doneness, use a wooden stick or toothpick: if it comes out clean from the batter, the bread is ready.