Perfect Protein Bread




  • 6 Free Range eggs
  • 1 tbsp Rice Malt Syrup
  • 1/2 cup coconut oil, melted
  • 1/2 tsp salt
  • 3/4 cup coconut flour
  • 1 tsp baking powder (gluten free)


  1. Preheat oven to 175C
  2.  In abowl mix eggs, rice malt, melted coconut oil and salt until well combined
  3. Gently add the coconut flour and baking powder, whisking slowly into the batter until there are no lumps and bumps
  4. Pour/scoop the batter into a small greased or lined loaf pan
  5. Bake for about 40 minutes
  6. Remove from pan and cool on rack

Tastes great fresh, or enjoy toasted. 

Perfect base for my ‘Sweet Potato, Miso and Cado Slaw‘ recipe. 



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