Rosemary Coconut Savoury Bread – Nut Free

Okay, I’ll admit that I’ve only made this once. I usually try all my baking recipes two or three times prior to posting, to ensure they work right and they are to my absolute liking. However, this one worked immediately.

I was trying to make a bread without nuts, which although are very healthy, we shouldn’t be eating a lot of them every day. Plus, I wanted a dry bread, without the cake like texture most Paleo breads have. And I’ve succeeded, at least for my palate. πŸ˜‰

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I hope you like it as much as I do, and experiment on your own with different spices and flavours! Pictured here is the bread with my homemade pate, which I’ve revised recently so it’s much simpler to make. Enjoy!

ROSEMARY COCONUT SAVOURY BREAD

Ingredients

  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 teaspoon freshly ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1/3 cup flaxmeal
  • 3/4 cup coconut flour

Process

  1. Preheat oven to 180C (350F).
  2. In a bowl, beat with a hand mixer the eggs, olive oil, coconut milk, and rosemary until smooth.
  3. Add the flaxmeal, soda and sea salt and mix well.
  4. Add the coconut flour and mix well. By now, the mixture is rather dry.
  5. Scrap the dough with a spatula into an ovenproof dish and form with hands into a pretty breadΒ shape. (You can also scoop the dough into a small baking tin and spread out with the spatula.)
  6. Bake for 45 minutes, or until an inserted toothpick comes out clean.

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98 Comments

  1. 7.1.13
    Megan said:

    I have a question about your rosemary coconut bread! I have a nut allergy so it’s hard to find paleo breads without almond butter. For the coconut milk do you use full fat coconut milk or just the carton kind?
    Thanks!
    Megan

    • 7.1.13
      thesaffrongirl said:

      Hi Megan, I make my own coconut milk from pressed coconut meat and filtered water. So, it’s never quite as thick as the can/carton type. If I use canned coconut, I state that in the recipes. Hope this helps!

  2. 7.29.13
    Natalia said:

    This sounds wonderful! I wonder if I can tinker with it to omit eggs im allergic.

  3. 12.7.13

    Gosh that looks great.
    Can you recommend any substitute for flax meal if need be?

    • 12.8.13
      The Saffron Girl said:

      Hi Chef Portia,
      Thank you. I’ve not tried any substitutions, so I cannot recommend any. But if you’re up to experimenting, maybe ground sunflower seeds will work (if you want to keep it nut free)? If you find out, I’d love to hear from you! Thanks, Debra xx

  4. 12.8.13

    Well, I suppose it wouldn’t kill me to pick up some flax meal. Just being lazy. B-) I’ll do some more research, do some experimenting, and report back!

    • 12.9.13
      The Saffron Girl said:

      Okay.. I’d love to hear back from you! Happy experimenting Portia! xx Debra

  5. 12.14.13
    Paula said:

    Do you bake this in a regular loaf pan? Seems rather deep for the amount of the mixture. Hmm, maybe I should double it.

    • 12.17.13
      The Saffron Girl said:

      Hi Paula,
      My loaf pan is about 7×4 I believe. It’s smallish. I hope that helps! Thank you! Debra xx

  6. 12.30.13
    Winn said:

    I made the bread precisely as indicated but didn’t care for it at all. I’ll try something different the next time!

  7. 2.2.14
    Lisa said:

    This bread in INCREDIBLE!!! Just made it (and doubled it) and it is the best non gluten, nut free bread I’ve had – thank you, thank you!

    • 2.3.14
      The Saffron Girl said:

      Hi Lisa,
      Thank you for trying it!!
      xoxo Debra

  8. 2.17.14
    Fran said:

    Hey there, I am so impressed with your recipes! I can’t wait to try this bread, I’m from the uk so struggling with the conversion to grams, is there a simple way to do it? Xxx

  9. 2.20.14
    EE said:

    Is this bread suitable for freezing? It looks great!

    • 2.21.14
      The Saffron Girl said:

      Dear EE,
      All the bread recipes I have on the blog, I have frozen and reheated in the oven. So, yes! πŸ˜‰ And thank you. Debra xx

  10. 2.23.14
    Lauren said:

    Befor I had added all the coconut flour my mixer started to struggle! What should the consistency be? Should it be a very thick liquid so it can rise? Thanks do your help!

  11. 2.23.14
    Lauren said:

    Okay, loaves came out of the oven. I ate an end bit and it was so dry it sucked all the spit out of my mouth! I think I must have done something wrong πŸ™ Tinned coconut milk, should I have watered it down? Coconut flour says ‘defatted’ is this normal? It was almost like dough before going into the loaf tins (I had to smear it flat). It was still tasty with a scrambled egg, but needed a LOT of butter!

    • 2.24.14
      The Saffron Girl said:

      Hi Lauren,

      Before adding the coconut flour, the mixture should not have been dry as all you have are the wet ingredients and the flaxmeal. The flaxmeal doesn’t start to absorb that quickly unless you let it sit out quite a while. I’m not sure what could’ve happened. Tinned coconut milk must be well mixed to make it liquid. I use either the tetrapak coconut milk or homemade out of coconut cream and filtered water, the last being the most liquid.

      I only use Tiana brand coconut flour, so I cannot vouch for any other. I’m not sure what the purpose of “defatted” would be or how that may react differently than what I use. Sorry!

      I’m glad you could still enjoy it though; and I hope you give it another try. Debra xx

  12. 2.24.14
    Melynda said:

    First of all, thank you for sharing this recipe! I started my new semi-Paleo life about a month ago. I’ve lost weight and more importantly – I am feeling better. I say ‘Semi-Paleo’ because I have cut out grains, pastas, flours etc, processed foods and most sugars. I haven’t cut out dairy or legumes yet but believe I’m off to a good start.
    Anyhow, anyone that knows me, knows that I am a compulsive baker. Oh how I miss my breadmaking and mass cookie creations! I’ve been researching, googling & pouring over any information I can get on different gluten-free, grain-free & paleo friendly recipes & products. I found the link for your recipe on ‘Paleo Grubs – 21 Paleo breads with no wheat or grains whatsoever.’ Yours is the first recipe I have tried so far on my quest for Paleo bread.
    I tried it last night to go with my Venison Stroganoff in lieu of rice or egg noodles. The only 2 ingredients I changed were the milk and the rosemary. I used regular whole milk as I didn’t have coconut milk in house and I used italian herbs in place of the rosemary. It came out wonderfully! I was so happy when I smelled that familiar aroma of fresh-baked bread! πŸ˜€ The bread did come out dense and shorter than traditional loaves but I believe I could remedy that by simply doubling the recipe. Please note that the denseness of the loaf was not a bad thing! I loved it! Of course I slathered butter on my slices as it did need a bit of moisture, but that’s how I eat my bread anyways. This tasted awesome and was a perfect companion to my Stroganoff. My boyfriend and I were both very satisfied and happy with this delicious bread.
    Again, thank you so much for sharing this recipe and helping me get back in my baking groove.

    • 3.10.14
      The Saffron Girl said:

      Hi Melynda!

      Thank you so much for sharing your feedback. I’m very happy to hear you enjoyed the recipe and the bread. It’s one of my favourites for a more sturdy bread, plus it’s nut free which I really like.

      I understand about not going 100%. I love cheese, kefir and yoghourt and sometimes have real goat’s milk in my coffee. Plus I love a good hummus! πŸ˜‰ But as long as you are feeling healthier and reaching your weight goals, you’re doing a great job; and an indulgence every once in a while is not a bad thing. It’s okay to not be 100% Paleo… life is also to be enjoyed and stressing over some things is counterproductive actually.

      xoxo Debra

  13. 2.24.14
    Lauren said:

    Thanks for coming back to me. That’s the same flour I used, maybe my eggs weren’t big enough! πŸ™‚ Do you think the recipe would still work if I added a bit more liquid to ‘loosen’ it up? Maybe a bit of soda water an a couple of extra egg? You have lots of amazing recipes, I am addicted! Not sure if you have a Pinterest link but if you did I’d be pinning you on a constant basis!

    • 2.25.14
      The Saffron Girl said:

      Thank you Lauren for liking my recipes and trying them out! <3 Yes, adding more liquid would work, either eggs or soda water (hadn't thought of that, but that may work even better to add air). By the way, there is a PIN button at the bottom of each recipe page and I have a Pinterest board. πŸ˜‰ Again, thank YOU! Debra xx

  14. 3.22.14
    Tereza said:

    Hello, I will be making my first attempt this afternoon, wish me luck πŸ™‚ it would be very useful to have the ingredients in grams and milliliters though…

    • 3.22.14
      The Saffron Girl said:

      Hi Tereza,
      Please let me know how it turned out! In my newer recipes, I have them in both US and European measurements. This is an older recipe though, and I haven’t had the time to go back and add Euro conversions. πŸ™‚ Debra xx

  15. 3.22.14
    Tereza said:

    Hi Debra, it turned out perfect!! I did little math before and manage to convert it πŸ™‚

    Roughly…

    1/4 cup olive oil or milk = 65 ml
    1/3 cup of flaxmeal = 45 gr
    3/4 cup of flour = 100 gr

    (Please let me know once you convert it, if I should adjust anything)

    I will be baking this again… probably tomorrow πŸ˜€
    And I will be definitely exploring more of your recipes πŸ™‚

    Newly converted Paleo eater Tereza

    PS: I think the biggest success is that my bf like it too πŸ˜€

    • 3.24.14
      The Saffron Girl said:

      Hi Tereza!
      I’m happy to hear that and that your BF also liked it!! πŸ˜‰ And thanks for the conversions. I will add them when I make it again. At the moment, I don’t have my digital scale with me, so it will be a while before I can make the changes… Glad to see a new Paleo convert too! Best wishes with the new lifestyle! Debra xx

  16. 4.27.14
    Rebecca said:

    Just tried this recipe for the first time!

    The changes I made:
    halved the recipe (wanted to test it first)
    used whole grassmilk instead of coconut milk
    used a rosemary/garlic/mix spice instead of just rosemary
    Cooked for 30 mins since it was very small

    I have to say, it does look and taste great. I love that it doesn’t contain wheat and that it’s so full of fiber. It isn’t quite like bread, it’s more like cornbread with a great taste. I’m so happy that I found this recipe because it’s SO simple and I have so many fun ideas that I think would be great with this bread (maybe making it into a lemony bread… mmm!)

    Things I would change…
    I think I’ll add baking powder instead of soda and see if that makes it rise at all. Mine didn’t rise whatsoever (but it’s still good!)

    I would experiment with flavors… it’s as versatile as bread is. Lemon, or something fruity (dried cranberries) added in for texture, all sound really great. It was a fun experience overall, thanks for sharing! πŸ™‚

    • 4.27.14
      The Saffron Girl said:

      Hi Rebecca,
      I love your ideas!! They sound amazing.. and I’m happy to hear you tried and liked the recipe. Thanks for sharing all of your great changes. πŸ˜‰ xo Debra

  17. 5.1.14
    Chelsie said:

    The bread tastes great! butMine didn’t rise as much as yours did according to your picture. I used a 8 by 4 inch metal pan. Does it make a difference if you use glass? Do you think it didn’t rise as much because of the pan size?

    • 5.1.14
      The Saffron Girl said:

      HiChelsie,
      The size of the pan would definitely matter for it to rise more or less. I used a 7×4, which is just a tiny bit smaller. I’m glad you like the taste! Debra xx

  18. 5.12.14
    roopa said:

    hi i made the bread but maybe put too much salt. it was salty and has a after taste bit to it. i think next time i will reduce the salt and flax meal. feel like i wasted my coconut flour.

    • 5.16.14
      The Saffron Girl said:

      Hi Roopa,

      I’m sorry to hear it turned out salty for you. I hope you have better luck next time. Thank you for trying the recipe! Debra xx

  19. 6.25.14

    Best paleo bread I have ever tasted thank you so much for sharing πŸ™‚
    Reminds me of irish wheaten bread!
    Kare πŸ™‚

    • 6.25.14
      The Saffron Girl said:

      Thank you Kare! I’m so happy you liked it! Debra xx

  20. 6.27.14
    Gabriela Z said:

    I just made this for the first time and one of the things I will have to modify is the salt content. One teaspoon of sea salt makes this bread super salty! I’m not sure if this bread is supposed to rise at all, but mine did not. I think coconut flour bread is going to be an acquired taste… but I’m really trying to eat low carb/little or no grain (primarily for weight loss) . Thanks for the recipe !!

  21. 9.17.14
    Hayley said:

    I just tried this recipe and the texture is just great. The only thing is (and this may answer another question I saw on here) I couldn’t get my hands on flaxmeal so I substituted it for the same quantity of psyllium husks. It did the trick the problem I didn’t take into account that psyllium is more salty in flavour so next time I’ll use less sea salt or even remove it from the recipe. Other than the over saltiness of my particular loaf, it’s pretty damn good! Thanks for sharing!

    • 9.18.14
      The Saffron Girl said:

      Hi Hayley,
      Thank you for trying the recipe. I’m happy to hear you enjoyed it! I’ve never tried psyllium husk… I’ll have to search for it. Thank you for the suggestions! Debra xx

  22. 10.13.14
    Deynique said:

    thing mixture was delicious i changed a few things along the way but it is the best …..

    • 10.14.14
      The Saffron Girl said:

      Hi Deynique,
      I’m happy to hear you liked the bread! What changes did you make?

  23. 10.27.14
    Kim said:

    Hi there! This recipe looks delicious, and I’d love to try making it for my grandma, who has numerous dietary restrictions– no dairy, no sugar, no yeast, no gluten, etc. Unfortunately, one of her newer restrictions is that she can’t eat seeds– so no flaxmeal, and no psyllium husks as Hayley suggested either. Do you have any thoughts on what I could substitute? Would adding another egg and maybe another 1/4 cup coco flour work? I’m really new to baking this way, so any help is appreciated. πŸ™‚

    • 10.29.14
      The Saffron Girl said:

      Hi Kim, I’m not sure regarding a substitution for the flax. I’m sorry I can’t help more on that. Debra xx

  24. 10.29.14
    Hayley said:

    Hi Kim, I’m thinking you could try substituting for almond meal/flour or fine oats. I use these along with coconut flour for other baking recipes so might work out. πŸ™‚

  25. 11.9.14
    Kim said:

    Thanks Hayley! I’ll give oat flour a try!
    And no problem Debra– I wish I could make your exact recipe! Maybe I will once my grandma improves. πŸ™‚

  26. 11.20.14
    Cassie said:

    I just made this and it’s one of the best breads I’ve had! I subbed psyllium powder for the flaxseed because I don’t have any and I wanted bread NOW. I also melted coconut oil instead of olive oil. Everything else was the same and I’ll be making this regularly. Thank you!

    • 11.20.14
      The Saffron Girl said:

      Thank you Cassie for trying the recipe. I’m glad to hear you like it! Debra xx

  27. 12.23.14
    namers said:

    I tried this tonight and I had added black olives and garlic. The mixture wasn’t dry at all; it poured into the pan. But I used coconut milk from a container, not as thick as the can. The bread didn’t rise quite as much as yours but still sliceable. Like a previous poster, I found it very salty (not from the olives) and will reduce the salt and try to get some low sodium baking soda. I feel I wasted eggs and flour but I’m new to baking (electric stove)and anti fungal diet and so I will try again.

    • 12.23.14
      The Saffron Girl said:

      Hi Namers,
      The addition of black olives and garlic sounds delicious! Yes, I agree the baking soda/salt had to be reduced. I’ve just not had time to revisit the recipe to make alterations. Please let me know how it works out again for you. Debra xx

  28. 1.4.15
    Kerrin said:

    I just made this it is really tasty I had no problems with it.

  29. 1.5.15
    Kerrin said:

    Except there is to much Salt 1/2 Teaspoon is plenty

  30. 1.11.15
    Irene said:

    Thanks for sharing this recipe!! I tried this recipe yesterday, and it a disaster because I didn’t have coconut milk or flax meal and I decided to wing it. Big mistake!! I bought coconut milk and flax meal and tried again today, and it came out amazing! I only used 1/2 tsp of salt because my disaster the night before was very salty. Also, I wasn’t looking for a dry bread, so I modified the recipe by adding a few splashes of soda water and 1 egg white in addition to the 4 eggs ( as suggested by someone in the reviews). The bread rose about 1/2 in., and came out moist and delicious! Next time I’ll double the recipe since I have a larger bread pan

    • 1.12.15
      The Saffron Girl said:

      Sounds wonderful! Thank you! Debra xx

  31. 1.12.15
    Darren said:

    I made this bread over the weekend and it was absolutely horrible. The taste was actually offensive. I followed your directions exactly and did not waiver or make any changes whatsoever. We had several people over and we all felt the same way and it became the joke of the evening. I would not recommend this recipe to anyone as it just turned out to be a waste of otherwise good ingredients.

    • 1.13.15
      The Saffron Girl said:

      Terribly sorry to hear that Darren. From the comments of others, it seems the only real issue is that it’s a bit salty from the baking soda but most seem to like this recipe and the results. I’ve only made it once, as I stated. So I’ll have to try again and ensure it’s more foolproof. Unfortunately, I don’t have the time right now. Thanks for your feedback.

  32. 1.22.15
    Lisa Glinski said:

    Dear Saffron Girl,

    thank you so much for this recipe. It is easy and fast and worked great! My bread didn’t rise that much but my loaf pan was maybe to big.

    I adjust the recipe a little bit:

    * I used additional 2 twigs of fresh chopped rosemary and 2 tsp. of Oregano.

    *I put only half of the salt in the dough but added afterwards one or two pinchs of salt πŸ˜€

    *I separated the egg white from the egg yolk and added the mixed and stiff egg white in the end to the dough.

    *I added a little bit more olive oil and coconut milk (can, full fat) than recommened (maybe 3 Tbsp. each).

    *I used a Amercian measuring cup.

    *I made some holes with a fork on top of the dough before baking process

    = the bread tasted fantastic. The concistency was quite dense but I like that. πŸ™‚

    • 1.23.15
      The Saffron Girl said:

      Thank you Lisa! And thank you for all the detailed adjustments you made, which by the way sounds delicious! Debra xx

  33. 3.24.15
    Lejla said:

    I just made this bread and it was absolutely wonderful! I added a little less salt though, just because I’m not a fan of salty food on general. This will definitely be my go to bread recipe.
    Any suggestions on how to store it besides freezing? Plastic bag? Paper? How long can it stay before having to freeze it?
    Thank you.

    • 3.26.15
      The Saffron Girl said:

      Hi Lejla,
      I’m happy to hear you liked it! I’ve only stored it in plastic bags in the freezer. I usually freeze the day after making it. Hope that helps! Debra xx

  34. 4.15.15
    Jennifer said:

    I love this recipe! I just made it substituting the rosemary with my homemade adobo seasoning and 2 tablespoons of the coconut flour with corn flour (not meal). Not totally grain free. It was just enough to give it a cornbread flavor and went amazing with chili!

    • 4.16.15
      The Saffron Girl said:

      Hi Jennifer,
      That does sound amazing! Thank you for sharing! Debra xx

    • 6.6.15
      CatGio said:

      mine kept for a week in a plastic ziplock bag on the counter. room temperature has been around 70 in the house (we live in Portland, so its pretty chilly at night and with good windows you can keep it cool in the house) hope that helps a little πŸ˜€

      • 6.7.15
        The Saffron Girl said:

        Thank you! It is helpful!

  35. 6.6.15
    CatGio said:

    any idea on the Nutritional Information? (Im awful at figuring this stuff out lol)

    thanks! it would be appreciated!

    side note:
    Made this and it was wonderful! was REALLY good as a sub for traditional eggs benedict’s english muffin… topped with my paleo hollandaise sauce, eggs over easy & uncured canadian bacon!!

    • 6.7.15
      The Saffron Girl said:

      Hi CatGio,

      I’m sorry, but no, I don’t have any nutritional information. I know there are calculators on the Internet that can help by inputting the amounts. But as I don’t use them, I would have to search too.

      Thank you for sharing; you’re breakfast sounds delicious!! yum!
      Debra xx

  36. 9.13.15

    My bread turned out amazing! I put a little less salt (2/3 tsp) and added baking soda and baking powder. Used a 7 x 4 pan. I wish I could post the picture here. Thanks!

    • 9.13.15
      The Saffron Girl said:

      Hi Claire!

      Thank you for your lovely comment and your substitutions. I wish you could post a picture here too; but if you have Instagram, you can do it there and I’ll share with my followers!

      xx Debra

  37. 10.23.15
    Alejandra said:

    I just realized that after probably 3-4 months making this bread weekly, I HAVEN’T EXPRESSED MY LOVE FOR IT PUBLICLY! WHAT?! So yes, this bread. out. of. this. UNIVERSE. I’m a 17 year old girl and I make this for my mom because she has some gastrointestinal conditions that don’t allow her to eat most things :(. But don’t be mislead by the frowny face I just put there because ever since she started eating this bread, she has so much life now πŸ˜€ (see, happiness again). I double the original recipe, just for the sake of a fuller appearance (and secretly eat more πŸ˜‰ and add around 2 tbsp stevia. Yeah, I know, it sounds like an odd combo with the rosemary and olive oil and all that yummy savory stuff, but trust me, if this bread is A-M-A-Z-I-N-G on its own, the kick of slight sweetness puts it beyond imagination. So I just wanted to tell you GRACIAS INFINITAMENTE for putting a smile on my mom’s face every single morning. This bread has truly lifted her spirit! How awesome, right? Knowing that food can ACTUALLY have an impact on the soul!

    • 10.23.15
      The Saffron Girl said:

      Dear Alejandra,

      Thank you so very much for your lovely comment and compliments! I’m so happy to hear that you love the recipe and the bread and most especially that I’m contributing to your mother’s happiness! That’s simply awesome. And yes! Food definitely has an impact on our health and our spirits. Again, I’m happy to know that I’m helping you and others, even in small ways.

      Besitos, Debra

  38. 2.15.16
    Sab said:

    SOS….. Desperately wanted to try the recipe… It sounds fab…. Mine is in the oven….. My only question is am I the only one who’s got a runny “batter” instead of a dough which I could shape!? I followed the ingredients to the t…. All given ingredients… No substitutes…. Pls do reply to help me…. What did I miss…. When u say beat the wet ingredients till smooth… How much time am I looking at… Even if it’s a disaster would try this recipe again! Regards

    • 2.15.16
      Lejla said:

      You’re good. It’s not supposed to be doughy. Enjoy!

      • 2.15.16
        Sab said:

        Thnx Hun…. I salvaged it…. And love it!

    • 2.15.16
      The Saffron Girl said:

      Hi Sab,

      I’ve never gotten a ‘runny’ batter when I’ve made this. In fact, sometimes, it almost seems too dry. I’m not sure what could’ve gone wrong? Maybe your coconut milk was too light? I use full fat. Or maybe the coconut flour didn’t absorb the liquids well? As for beating the ingredients until smooth, it’s literally just a minute or two. You can even do this by hand. I wish I could be of more help! Debra xx

      • 2.15.16
        Sab said:

        Omg! I can’t thanku enough for a bread that looks and almost feels like a bread! I was worried the batter being a bit runny…. So I added some more desicated coconut and rice flour!!! And the texture turned out more than fine…. Looks light… Feels light…. The only thing I wish now is that it didn’t smell or taste too eggy…. I know it takes a while to adjust palate to new textures and tastes… Do lemme know if u have any tips on that…. But once again big thanks for this recipe… Means a lot to me cos it’s for my four year old who’s on gfcfsf diet… Regards and love x

      • 2.15.16
        The Saffron Girl said:

        I’m very happy to hear it came out well and you like it so much! Thank you so much for trying it and stopping by the blog! Debra xx

      • 2.18.16
        Sab said:

        Hey Debra! Once again thnx much for the recipe…. Today I tried the recipe with chickpea brine instead of eggs…. But it didn’t rise much… The taste was what I was looking for…. But I still prefer the one with egg….. The only problem too eggy for our taste and smell…. Could you pls suggest something…..

      • 2.18.16
        The Saffron Girl said:

        Hi Sab,

        It’s nice to know you’re experimenting with it! I, however, cannot suggest anything since I have not experimented with egg replacers. ;( Maybe someone else can recommend something … Debra xx

  39. 6.29.16
    Lori said:

    I’m a little annoyed, when trying to print from your print button, it printed 9 pages of nothing, one page of comments and no recipe, the rest were blank except of the website info on each page.

    • 6.29.16
      The Saffron Girl said:

      Oh, I’m terribly sorry Lori. I’ll have to look into how to change the print option. Thank you for letting me know. Debra xx

  40. 8.4.16
    Linda said:

    Can I use buckwheat flour instead of flaxmeal or can I just use all coconut flour?

    • 8.5.16
      The Saffron Girl said:

      Hi Linda,

      I’ve never worked with buckwheat flour, so I’m unsure of it’s properties. However, no, you just cannot swap the flaxmeal for more coconut flour as both work very differently in recipes. You could swap some sunflower seed flour or a nut flour for the flaxmeal though.

      Hope this helps! Debra xx

  41. 1.25.18
    Jen said:

    Great idea for breakfast. Saved this in my lists. Thank you for sharing.

    • 4.5.18
      Azahar Cuisine said:

      Thank you.
      Debra xx