Recipe: Crusty Coconut Flour Bread (Paleo, SCD)

Crusty Coconut Flour Bread


  • 4 whole eggs (pastured if possible)
  • 3 eggs separated into whites and yolks
  • 45 Tbsp butter or  ghee
  • 1 Tbsp raw honey
  • 2 Tbsp applesauce (preferable organic and homemade) or 1/2 large raw organic apple pureed
  • 3 Tbsp coconut cream or milk (where to buy)
  • 1/2 tsp sea salt (where to buy salt and spices)
  • 1 tsp baking soda
  • 3/4 cup coconut flour
  • Coconut oil to grease the pan well


  1. Separate the 3 largest eggs into whites and yolks
  2. Using a hand held electric beater, beat the whites until they are somewhat stiff and set aside
  3. If you are using the 1/2 large raw apple, remove the core and the skin and puree in the food processor here
  4. In the bowl of a food processor, combine the 4 whole eggs with the 3 egg yolks, honey, ghee, coconut cream and applesauce (or raw apple puree) and mix together
  5. Add the coconut flour,  salt and baking soda and mix together – the batter should be somewhat stiff
  6. Pour the mix into a mixing bowl and fold in the egg whites – try not to leave big clumps of whites, get them folded in well
  7. Now, pour the batter into a well oiled loaf pan that is well greased and lined with parchment paper that is also greased
  8. Bake at 325º F for 40 minutes
  9. It will look very browned but will not be ready inside
  10. Reduce the heat to 300 and cover the pan with foil or a small piece of parchment paper for another 10 minutes. The parchment paper will help it cook inside without getting too brown on the outside. Just be aware that parchment paper can catch fire if it touches the heat source inside the stove, so be careful if you do this – or use some other oven safe cover.
  11. When finished, cool on a rack. Let cool completely before slicing, then wrap in wax paper and refrigerate.