Preheat the oven to 350 degrees.
Melt the coconut oil in the microwave, then use some of it to grease a bread loaf pan. (7.5 x 3.5 is recommended, but I have used various sizes. The height of the bread will vary and you might need to watch the baking time, but nothing else will really be affected.)
Use a food processor for ease of making, but by hand will work.
Place almond flour, coconut flour, flaxseed, salt, and baking powder into a food processor and pulse the ingredients until combined.
Add eggs and coconut oil and pulse again until combined.
Scrape batter into the greased pan and bake for 30 minutes.
Remove from oven and cool completely on a rack before slicing, otherwise it will crumble. I find leaving it overnight is best.
Variation: If you like the taste of olives, you can add 1/2 cup of black olives and process it with your batter. I also use olive oil instead of coconut oil or butter when I do this, and I find this gives a great flavored bread to use with savory sandwiches.
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