Vegan and keto 4-ingredient coconut flour bread, loaded with nuts and seeds! It is also oil-free, grain-free, gluten-free, and sugar-free.
Coconut Flour Bread from 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?
Make My Power Bread 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.
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.
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.
Now, it’s your turn, so grab a bowl and get started, without delay.
Make 4-Ingredient Coconut Flour Power Bread that is Vegan, Keto & Paleo
First up, gather 200 grams (about 7.1 ounces or 1 and 1/2 cups) of nuts and seeds.
As I noted in my original recipe, 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 :).
The remaining three ingredients? Flaxseed meal, psyllium husk, and coconut flour. You will need some water, too, as well as (optional/adjustable) salt.
1 Bowl and 1 Minute of Mixing
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.
Add 2 cups of 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.
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 no 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.
Let the loaf stand while preheating the oven to 400F (200C). This allows for additional absorption as well as solidification of the loaf before baking.
Once the oven is heated, bake the loaf for 55 to 65 minutes. It is ready when browned, the surface appears dry, and the loaf sounds hollow when tapped near the center. 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!
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.
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
3/4 teaspoonfine sea salt (optional or adjustable to preferences)
2 cups (500 mL) water
First, spray a 9×5-inch loaf.
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.
Storage: 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.
Coconut Flour Tip: 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.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.