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Vegan oil-free coconut flour bread, loaded with nuts and seeds! Made with 4 ingredients, it is also grain-free, gluten-free, and sugar-free.
Table of Contents
- Grain-Free Vegan Power Bread
- Recipe Benefits
- Ingredients for the Bread
- Step by Step Instructions
- Step One: Combine the Dry Ingredients
- Step Two: Add the Water
- Step Three: Press Dough into Pan
- Step Four: Preheat the Oven
- Step Five: Bake
- Cool the Bread
- FAQ
- How Should I Store the Vegan Oil-Free Coconut Flour Bread?
- What is the Best Way to Measure Coconut Flour?
- Can Chia Seeds Be Used in Place of the Flaxseed Meal?
- Can I Omit the Psyllium from the Recipe?
- Can I Use Psyllium Powder in Place of Psyllium Husks?
- Related Posts
- Vegan Oil-Free Coconut Flour Bread {keto} Recipe
Grain-Free Vegan Power Bread
You asked, so I answered: might it be possible to make my 4-ingredient Power Bread (easily one of my favorite recipes, and featuring oats, nuts and/or seeds, and flaxseed meal) be made into a keto bread or Paleo bread?
While updating the photos the other week, specifically while measuring ingredients, I had had the same thought.
However, my original recipe calls for a considerable measure of oats. Specifically, 1 and 1/2 cups of rolled oats. The oats provide critical structure to the original recipe, perhaps with the right permutation of grain-free alternatives, I could create a tasty (and still sturdy) twist on my favorite bread.
You know me. I love a challenge. Especially an alternative, healthy baking challenge. Bring it on!
I hope you are as excited about my new bread as I am, because it is all-around amazing.
It’s Vegan Oil-Free Coconut Flour Bread!
Recipe Benefits
Here’s the beauty of this bread: it is every bit as easy as the original. And delicious. And awesome. The texture is very close to the oat version, and yet…even better. Yup. Especially when toasted. It is:
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Sugar-free
- High fiber
- Very easy to make
When I first started experimenting with a grain-free option for the bread, I changed the proportions of psyllium, flax and water from the original. Further, I tried combining several grain-free flours. The batches were close, but still off, so I kept testing.
My test loaves with (some) coconut flour showed the most promise, hence I added more coconut flour (I’m smart that way :)). The results were better still. Perhaps all coconut flour? I was in the home stretch, I just needed a few more adjustments. So I returned to my original proportions (of the other ingredients) plus coconut flour in place of he oats.
YES!!! In no time I had the ratios just right.
Ingredients for the Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Coconut flour
- Flaxseed meal
- Nuts or seeds (or a combination)
- Whole psyllium husks
You will need some water, too, as well as (optional/adjustable) salt.
You can go with one type of seed or nut (e.g., 100% pepitas or 100% almonds) or round up whatever combination you like or have on hand.
If you have the time and inclination, toast what you gather (approximately 10 minutes at 350F/175C). Nothing wrong with adding some toasty flavor, anytime :).
It’s time to grab a bowl and get started, without delay.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Combine the Dry Ingredients
Place all of the ingredients in a large bowl. Surprise bonus: no chopping of the nuts or seeds required. Yay! This is my kind of breadmaking.
Step Two: Add the Water
Add the water to the dry ingredients and stir. The mixture looks loose with the first turns of the spoon, but in a matter of seconds, the coconut flour, flaxseed meal and psyllium soak up the water. The result (in under a minute) is a thick, stiff, yet slightly moist dough.
Step Three: Press Dough into Pan
Press the dough into a sprayed or greased 9×5-inch loaf pan, smoothing and shaping the surface into an even loaf.
I lined the loaf pan in my original power bread recipe, but not with this version. The coconut flour version browns better when baked directly in the pan.
I left out a few seeds and nuts from the mix in order to press into the top (I was thinking of my photo ops). If you are not planning to photograph your loaf, you certainly do not need to follow my lead in this regard.
Step Four: Preheat the Oven
Preheat the oven to 400F (200C). Let the loaf stand while preheating as it allows for additional water absorption, as well as solidification of the loaf, before baking.
Step Five: Bake
Once the oven is heated, bake the loaf for 55 to 65 minutes. The bread is ready when browned, the surface appears dry, and the loaf sounds hollow when tapped near the center.
Cool the Bread
Let the bread cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely.
The bread is not high, but it is mighty!
One completely cooled, the bread can be sliced thick, thin, or anywhere in between. I like mine about 1/4-inch (generous 1/4 inch) thick, which yields about 20 slices per loaf.
Toast it, top it sandwich it, or gnosh it plain!
FAQ
How Should I Store the Vegan Oil-Free Coconut Flour Bread?
Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
What is the Best Way to Measure Coconut Flour?
For the most accurate results, weigh the coconut flour to measure (you will need 49 grams). If measuring by tablespoon, lightly spoon the flour to measure , as it is easy to overpack otherwise.
Can Chia Seeds Be Used in Place of the Flaxseed Meal?
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
Can I Omit the Psyllium from the Recipe?
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Can I Use Psyllium Powder in Place of Psyllium Husks?
Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.
1 tablespoon whole psyllium husks = 1 teaspoon psyllium husk powder (each is 5 grams)
Happy baking!
Related Posts
Vegan Oil-Free Coconut Flour Bread {keto}
Ingredients
- 200 grams about 1 and 1/2 cups nuts and/or seeds (see notes for suggestions)
- 3/4 cup 78 g flaxseed meal (regular or golden)
- 7 tablespoons 49 g coconut flour
- 3 tablespoons 15 g whole psyllium husks (or 3 teaspoons psyllium husk powder)
- 3/4 teaspoon fine sea salt, optional or adjustable to preferences
- 2 cups 500 mL water
Instructions
- Spray a 9×5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the nuts/seeds, flaxseed meal, coconut flour, psyllium husk, and optional salt. Add the water, stirring until completely combined. The dough will be very thick and stiff.
- Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
- Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
- Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
- Cool bread in pan for 15 minutes and then remove bread to a cooling rack. Cool completely before cutting into slices.
Hi, Camilla,
Much appreciation for sharng your experiments and replying to our queries.
Would this recipe work if previously grinding the nuts and seeds? I wonder on account of sensitive teeth and gums, as well as younger ones sometimes not enjoying the harder texture…
Thanks in advance and loving hugs from Portugal!
Manuela
Hi Manuela! Greetings back from Texas 😊 You could definitely chop the seeds or nuts into much smaller pieces. Grinding them into a a fine meal texture, though, could be problematic. It would then function more as a flour/dry ingredient that would change the amount of liquid needed, as well as baking time. Cheers.
Would flaxseed flour work in this recipe or does it need to be the thicker meal?
Hi Natalia,
Flaxseed flour should work, just be sure to use and equal weight, not an equivalent volume measure. ! cup of finely ground flax flour is lighter in weight that 1 cup of flaxseed meal. Cheers.
Hi, just wondering if i could leave out the nuts and bake them as rolls? If so, how long would i bake them? Thank you.
Hi Cat,
This particular bread needs the nuts/seeds for structure, but I have a differnt recipe for straight up coconut flour rolls I think you will like: https://www.powerhungry.com/2021/02/12/coconut-flour-bread-rolls-vegan-oil-free-keto/
The receipe card doesn’t include the amount to Flaxseed. Or I can’t see🤔
Hi Sumeeta,
Hmm, I just checked and it is there (just making sure you are scrolling or jumping all the way down to the recipe card itself, not the post). It is in the second line of ingredients : 3/4 cup (78 g) flaxseed meal. Cheers.
Good morning, I thought I’d share my experience. I followed the recipe exactly (I did briefly toast my nuts prior) by using the version with 3 tsps of psyllium husk powder. I added the water in portions and didn’t end up using all of it. I held on to the extra in case the dough seemed to need it after I let it gel for a while, but it seemed good with the amount I used (maybe 1 1/2 cups?).
I wanted to try this in my ninja foodi so I used a round 8 inch pan. I thought it might take less time but after turning it out after about 35 minutes I could tell the bottom and middle was still quite wet. I placed it back in the foodi upside down in the pan and baked for another 20 or so. I ended up taking it out of the pan entirely and placed some foil loosely over the top to prevent over browning and left it in the foodi for another 10 maybe.
After cooling I sliced a pie wedge out. Still a little moisture in the middle but easily fixed by reheating/toasting in the foodi.
What I found to be kind of nice is that I can take a pie wedge and cut in in half horizontally and I have either a nice thin slice of this bread or two halves to make a triangular sandwich of some kind.
My favorite way to eat it? Spread with goat cheese and real blueberry jam on top. Num. I love the abundance of nuts and seeds. I refer to this as nuts held together with some coconut flour 🙂
Umm, you are brilliant, Jeannie 😊👍 I love the triangular wedges (scone-like). Goat cheese and blueberry jam???!!! 😍 Thank you so much for sharing your method with others, much appreciated.
Mine was like soup when I put it in the pan? I rechecked the Ingredients?? Not sure if it will ever completely set?
Oh no, Susie–I am sorry to hear, that is definitely not right. The mixture should be VERY thick dough (like the photo in the post, just after step three. You should have to shape it into a loaf to form it into the pan. It sounds like the ingredients were way off (perhaps teaspoons were used instead of tablespoons?). I still make this recipe so I know that the ingredient amounts are correct. I wish I knew what might have gone wrong.
I tried this recipe and it worked out great! I put mine in an 8×4 inch bread pan that’s made from parchment paper. I wish there’s a way to bake this without the need for the nuts and seeds though.
Excellent, Esther! Thanks for sharing your tip.
Have you seen my more recent Coconut Flour Flax Bread? It is my all-time favorite, took a while to develop. It is nut free, seed-free (except for the flaxseed meal) and oil-free. Super easy, too 🙂 Here is the recipe link: Coconut Flour Flax Bread
You have no rising agent in your recipe, how will it rise?
hi Coleen, it does not rise, the shape it starts out as is the shape it stays in.
The first time i made this bread, it came out perfectly! I made it another 3 times and each time it just didn’t cook through at all. I changed nothing from the first time. I really wanted it to work but I can’t keep wasting good ingredients.
Hi Nicole,
I am sorry that you are having problems with the bread.I’m glad it came out the first time— I am sorry, but it isn’t possible for me to know how or why it did not work on your subsequent tries.
My favorite bread recipe, thank you!
Much appreciation for your sweet comment, Jin!
Hello
That’s quite an achievement – eggless coconut flour bread. I’m so impressed!
I’d like to check on the added in nuts and seeds before trying things out. Could they include (whole) flax and chia seeds? I am well aware they behave quite differently to other seeds and would really like your opinion before chucking in 200g of them…….I might end up with a brick -even before baking.
Hi Helen! I have not tried it with a large proportion of chia and flax seeds, but I suspect that it would change the bread significantly since both flax and chia absorb a lot of liquid and become gelatinous (it sounds like you know this 😊) . I would not do it.
Coconut power bread! What can I say … lovely and tasty covered in butter. Going to make egg sandwiches with salad for dinner this evening. Happy keto and IF food. Very inspiring. Thankyou
Oh that’s wonderful, Karen!!! You are so welcome, glad you are enjoying the bread. Your descriptions are making me hungry 🙂
It would be very helpful if could you give the quantity of flax meal in grammes too, please,I really like the recipe but it’s tricky to get the quantities right.
My apologies for that oversight, Kate— I have added it! Thanks for catching it 🙂
Great recipe! More without baking power/vegan/keto/gluten free! Love it!
So glad it was a success!!! 🙂
This was so easy to make and so delicious! Nice and hearty too.
Followed the recipe and it came out perfectly. Very happy with the result and the quick and easy preparation.
this bread is a game changer for me.
Thx!!!
I love this recipe. It also makes excellent toast if you want crispier bread.
Thank you for the great recipes!!
Hello,
I’m so glad i found your website. This is a wonderful bread for those of us who need alternative options. I used all seeds (pepitas, sunflower and hemp) instead of nuts. Delicious! Thank you for experimenting, for trying and perfecting it for us!
So glad it works for you, Dana!
Hi Camilla,
AM going to try this when I’m off my cleanse. Will come back and rate it then. Have a couple of questions:
1> Could raw cranberries be added to this recipe, if yes, how much
2> Was thinking of making 2 mini loaves, one regular and the other withe cranberries. Don’t know how to adjust the cook times for the smaller bread pans. Any suggestions? pans are 3″ x 6″ on top, the bottom 2.5″ x 5″
TIA
Hi Maria!
I love the idea of add-ins (always :)) but I would advise against adding fresh cranberries to this particular bread. The ratios of liquid to dry are very important for it to turn out correctly–fresh cranberries are 90% water, so as they heat during the bake, they will release their liquid, which can lead to a very gooey bread.
I suggest adding dried cranberries, or another dried fruit, instead. I order dried unsweetened cranberries online (there is a brand called honestly cranberry, I buy them on the vitacost site).
The smaller loaf pans will work great! I would begin by cutting the baking time in half to start checking for doneness.
Can i substitute almond flour for the coconut flour?
Hi Martin,
Alas, no, not for this recipe.
I’m obsessed with this bread! It’s different from any bread I’ve had or made before, but now I love it. So filling and satisfying. Thank you for creating a unique new bread!
This is by far the best egg free bread I’ve made so far and the taste is lovely and nutty.
The only thing I would say is it neess to go in on a slightly lower temperature and cook for longer as it was doughy inside, I put it back in for 30 mins longer but sliced it up first and turned slices over to dry each one out..
Holy wow, that is simply wonderful to hear, Jill!
Can you print the recipe without the Ad’s?
Hi Bela,
The ads should not print. They appear when you first hit print on the screen, but once you have it on the print option on your particular device, the ads should not be there.
Hi. Great and easy recipe. However my bread got stuck in the tin and when I tried to get it out it split in half. Any advice? Should I put non stick baking paper or try to bake the bread in a silicone mould? Thanks!
Hi Kasia,
Oh no, sorry your bread broke! Yes, you can line the pan with parchment paper (I would still spray or lightly oil the pan, too). Leave an overhand of paper on the two sides to lift out the bread once baked.
This is so simple, and happily egg free.
Thank you for sharing !
You are welcome, Jan! Glad you like it 🙂
What a treat this bread is!
I’m done with the many eggs used in other recipes.
The taste is perfect! I used a smaller loaf pan and it turned out perfect.
Thanks!!
So happy to hear it, Carole!
Hi. I tried out the recipe and it worked out great. Thanks a lot for that. I’ve been looking for something like this for a long time.
I have a question though. I’m trying to avoid phytic acid and flax has quite a bit of it. It also has some phytoestrogens which I would like to avoid. Chia has the pa problem too.
Is there any other vegan substitute I can use? Have you tried this with only psyllium husk and skipping the flax? Would really appreciate your suggestions.
Thanks a lot once again.
Hi Vidya,
I am so glad that you enjoyed the bread 🙂
As far aas a low phytic acid replacement for flaxseed meal: I do not advise upping the psyllium. It will lead to a very unpleasant texture if too much is used. I think blanched almond flour is likely the best choice here. The skins are removed from blanched almond flour, and the skins are the source of much phytic acid in nuts. I would love to know if you give this a try 🙂
Thanks à lot. I’ll try it out with the almond flour. Thanks for tip on psyllium husk. I’ll let you know how it turns out with the almond flour. Thanks once again for this super simple recipe 😊
You are so welcome, Vidya!
Thanks for posting this amazing recipe!
It was super easy to make and it turned out great 🙂
That’s wonderful to hear, so glad it worked out well, Prathiba!
I’m curious as to whether this or the oats version, would work without the added nuts & seeds. TIA for any insight you might have – and for all you share with us!
Hi Iris,
Great question. I think yes, for both. That being said, the bread will be even lower (it is not a high bread) without the volume from the nuts/seeds. It might be a good idea to try it in smaller baking pans. I might have to try this later today!
I am wondering now if this might work with some (steamed or roasted, or parcooked) vegetables added in place of the nuts/seed, such as cubed carrots, parsnips, sweet potato. I think the vegetable option would likely work better with the oats version. I predict the coconut flour version might be gooey from the added moisture of the vegetables.
I had all the ingredients on hand and made this today!! I have a convection oven so I think I miscalculated the cook time conversion, because it was a little gooey inside still – *but* that was easily fixed by toasting the pieces. Had mine with a little vegan butter, and it was delish!! Even my picky pre-schoolers liked it, so you know it’s good!! Thanks so much for this recipe. 😊
So happy to hear that it was a success, Kat! Even with the pre-schoolers, Whoohoo!!!
Hi Camilla, do you think I could substitute niuts with a nut flour or PB Powder?
Hi Melisa!
Hmm, I think there are definitely possibilities for that to work. The almond flour more than the PB powder. You will probably need to play around with the quantities of liqid and I would not add the same amount of almond flour as there are nuts.
I made this today and to my surprise It had to be baked for around 90 mins and it still came out extremely soggy.. any recommendations???
Hi Gerardo,
I am not sure which bread you made. The comment is posted under Vegan Oil-Free Coconut Flour Bread, but is in response to the Fluffy Red Lentil Bread. Which one?