Coconut Flour Wrap Bread

Store refrigerated for up to 1 week. 34 cup tapioca flour 14 cup coconut flour 14 tsp salt 12 tsp coconut sugar 2 free range eggs 34 1 cup oat milk milk of your choice or water 1 tbsp cold pressed coconut oil Directions.

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In a medium bowl combine all.

Coconut flour wrap bread. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean. In a separate bowl beat the 2 egg yolks the yoghurt melted and cooled butter and room temperature water for about 2 minutes until pale and fluffy. Let the bread cool in the pan for 10 minutes then move to a wire rack to cool fully.

Now add the dry ingredients 12 cup coconut flour whey protein powder baking powder and salt- alongside 14 of the stiff egg whites. 1 TSP iodized sea salt. ½ cup arrowroot flour.

1 cup organic coconut milk canned and full fat. Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. ¼ cup coconut flour.

Beat with the mixer until just combined. This coconut flour naan bread is also quite versatile and would make a great sub in for the kids almond butter jam sandwiches or even a little veggie wrap for school.

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