Ingredients

• 2/3 cup coconut flour (sift it )

• 2/3 cup of buckwheat flour
•

 1⁄2 cup coconut cream (full cream at the

top of canned coconut milk), warmed gently

• 2 Tbsp. coconut oil
•

1⁄2 tsp. salt
•

1 tsp. aluminum-free baking powder •

• 6 eggs

ground Chea seeds

1. Using a whisk, or an electric mixer on medium speed, beat eggs in a large bowl until foamy. Add coconut cream and coconut oil to the eggs and whisk, or with mixer on low, mix well.

2. Into a medium bowl,  sift (!) coconut flour. Add buckwheat flour, chea, salt, baking powder.

3. Preheat oven to 350 degrees F (175 degrees C). With a brush, oil a loaf pan with melted coconut oil. Cut a piece of parchment paper the width of the bottom of the loaf pan and long enough to overlap the ends of the pan. Brush parchment paper with coconut oil, set aside.

4.Stir flour mixture into egg mixture just until a smooth batter forms.

5. Pour batter into prepared loaf pan and bake for about 40 minutes or until a toothpick inserted in center of a loaf comes out clean. Cool in pan for 5 minutes. Run a knife along the sides of the loaf to loosen and then lift loaf out of pan by the ends of the parchment paper. Transfer to a wire rack to cool completely.

Notes

1.Sifting is important. . . Coconut flour clumps, so make sure to sift before combining with other dry ingredients.

2.Not all coconut milk is created equal. . . If the cream at the top of the canned coconut milk is very thick or waxy, replace tablespoon for tablespoon with the canned coconut liquid, up to 3 tablespoons, for a lighter loaf. Always warm coconut cream gently to a liquid before adding to egg mixture.

3.Batter will be fairly stiff. . . For a thinner loaf, spread batter evenly in bottom of pan. For a thicker loaf, spoon batter into one end of the prepared loaf pan, covering about 2/3 of the bottom and bake an extra 5 – 10 minutes.