Seriously Stoneage

Paleo Coconut ‘Bread’

Posted by Kirsty Forsberg

For anyone missing bread and toast, here’s the first of my Paleo bread substitutes…


  • 1 cup coconut flour (I use Tiana, available at most health food stores)
  • 6 large free range eggs, beaten
  • 1/2 cup coconut oil - melted
  • 1/4 cup tinned organic coconut milk - at room temp and stirred well
  • 1/2 tsp sea salt
  • 1 tsp baking soda



    Oven preheated to 175c.

    Prepare a loaf tin, rub with coconut oil and line with baking parchment.

    Sift and mix your dry ingredients together.

    Combine both wet and dry ingredients. Whisk well together. The mixture will look a bit dry, but don’t worry… it’s ok!

    Pour mixture into your tin and bake for approx 45 minutes (or until you do the knife-test and it comes out clean).

    Leave to cool for at least 1/2 hour (unless digging in when it’s hot) in the tin before turning out on a wire rack. When cold wrap in cling film or foil and store in the fridge. The loaf has a shorter shelf life than conventional bread, but never fear as it’s so delicious it won’t hang around long!

    A word of warning, this bread is much more delicious warm or toasted and totally amazing straight from the oven. It tends to be quite moist, more like a cake in texture. And once cooled it’s not really the sort of thing you make sandwiches from. By all means give it a go!

    Toast slices under a grill only, NOT the toaster as the bread is so moist it gets stuck and disintegrates (trust me)... or you can warm in the oven or microwave. Spread with butter, coconut oil or drizzle with extra virgin olive oil. It’s also good with nut butter, fruit and honey or olive tapenade is good too. You can also serve this bread warm from the oven with some sliced avocado and tomato with a sprinkle of sea salt and black pepper. Yum.