Coconut Flax Bread

1/2  cup		coconut flour, sifted
1/2  cup		flax seed
1/2  teaspoon		/2 teaspoon salt
1  teaspoon		baking soda
1  tablespoon		Splenda
4		eggs
1/4  cup		coconut oil
1/8  cup		water
1  teaspoon		apple cider vinegar

Tip: For nutritional information on all the ingredients in Coconut Flax Bread just click on each ingredient name. Then adjust the serving size for any Coconut Flax Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 325 degrees.

Grease a small loaf pan

Mix all the dry ingredients together.

Combine all the wet ingredients.

Add the dry ingredients to the wet and beat well. Batter will be thick.
Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.

Cool completely before slicing.

Since I’m using a smaller loaf pan, I cut it a little differently to get a decent sized slice. Cut the bread in half cross wise then, standing each half on its cut end, slice the bread into desired thickness. Simple.