As much as I love Elana's almond bread recipes, I was consuming too much nut flour so I tweaked a coconut bread recipe to use instead. It makes a moist and fluffy bread that works for sandwiches and toast. I either bake it in a small loaf pan or, lately, spread it in a rectangle on a silpat-lined sheet to the thickness that I want. I then cut in 12 equal squares and I have slices ready to go. With a loaf, so that the slices aren't too dinky, I cut the loaf in half width-wise then slice it length-wise in desired thickness.
Coconut Flax Bread
1/2 c coconut flour
1/2 c ground flax
1 tsp baking soda
1/2 tsp salt
5 eggs
1/4 c kefir (or yogurt)
1/2 c coconut oil (or butter or grapeseed oil)
Mix dry ingredients. Mix wet ingredients separately. Combine wet & dry and let sit for a few minutes. Pour into greased loaf pan & bake at 325 F (my oven is convection; if regular, try 350F) for 30-40 minutes. If using a silpat-lined sheet, bake for about 20 minutes or until toothpick comes out clean.
If you try this recipe, please let me know how it works for you. Thanks.
