Coconut flour bread
A source of fiber and healthy fats, this coconut flour bread supports blood sugar levels and promotes a feeling of fullness. The delicate taste of coconut and crunchy seeds make it an ideal addition to a keto diet.
Preheat the oven to 180 °C.
Separate the egg white from one egg, placing the yolk in a bowl with the other eggs. Add chia seeds (1 tsp) to the egg white so they can swell.
If the eggs (5 pcs + yolk from one egg) are cold, it is recommended to place them in warm water for 10-15 minutes to bring them to room temperature.
Crack the eggs into a bowl and beat them for 1-2 minutes.
Then add melted coconut oil (110 g) and continue to beat. Next, add the swollen chia seeds.
In a separate bowl, mix all the dry ingredients:
- Baking powder (1 tsp);
- Coconut flour (100 g);
- Salt (1/2 tsp).
Gradually add the dry mixture to the egg mixture, stirring until you have a uniform dough that is quite thick.
Transfer the dough to the prepared pan and smooth it out with a spatula. Top with sunflower seeds (20 g).
If you are using a non-silicone baking pan, it is recommended to line it with parchment paper.
Bake the bread in the preheated oven for 40-45 minutes.
Check for doneness with a stick or toothpick — it should come out dry.
After baking, let the bread cool slightly.
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