2 Minute Coconut Flour Bread

Using coconut flour, because of the way it absorbs liquid, I can use a lot less of the amount for making this bread. This is my new favorite, and it's a lot less calories, is closer to a regular wheat bread, and very low carb - only 2 effective grams of carbs per slice.

I like the flavor better than breads made with almond or flax. I also like the texture better. It's lighter and doesn't leave me with a heavy stomach like almond flour sometimes does. It seems much easier on my digestive system, too.

2 Minute Coconut Flour Bread 

1 tablespoon coconut flour
2 tablespoons parmesan cheese
1/4 teaspoon baking powder
1/4 teaspoon Splenda Granular (or equivalent)
couple dashes of salt
1 teaspoon extra virgin olive oil
1 large egg
2 tablespoons milk (or kefir or other liquid)

Mix all dry ingredients through a strainer/sieve, getting out all the lumps.
Make a well in the middle and add the liquid ingredients.
Stir the liquid ingredients in the middle and then gradually stir in the dry until all is mixed well and smooth. 

Allow to sit for at least 1 minute for the coconut flour to absorb the liquid

In a square or round container, such as a cereal bowl, or a plastic entree dish, pour half of the batter and rap hard on counter a couple times to get out the air bubbles.  I use and old square tupperware container that I lost the lid for!

Microwave on high for about 60 to 65 seconds, depending on your wattage.

Plop out onto a paper towel and do the same with the second half of the batter.


Per Serving (2 servings per recipe):
99 Calories
7g Fat
6g Protein
3g Carbohydrate
1g Dietary Fiber

Cook's Notes:

* mix in some spices, herbs, seeds or nuts to vary the flavor/texture

* You can use this to make a sandwich, or you can toast it. Use just like bread.  Makes a great grilled cheese!