Coconut Bread

Coconut Bread | Feed Your Glow
Hey there, I'm Sua.

I'm a wellness + clarity coach, educator, and unshakable optimist dedicated to helping you stay on track with looking and feeling your best, not snoozing on your big life goals, and building a life that actually aligns with who you are and what you want.

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After months of trying to figure out how to avoid processed, gluten-free, store-bought frozen bread, I finally created a coconut bread recipe with the right blend of ingredients that not only has a delicious flavor, but an amazing texture… without the added sugar and food additives.

It’s low in carbs, high in fiber, gluten-free, and easy for your body to digest. It has a good amount of healthy fats (coconut oil) and it’s so satiating.

Toast it and top it with your favorite toppings, like avocado, nut butter, or fruit compote. Any toast with toppings is a lot tastier than eating it plain!

Store leftover bread in the fridge for up to a few days. Transfer to the freezer for longer term storage.

If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow hashtag #feedyourglow on IG. Enjoy!


  • Depending on the brands of flour you use, you might have to adjust the amount of dry vs. wet ingredients.

  • You can either use regular eggs, flax eggs, or chia eggs. I’ve tried them all and each has a different flavor and texture, so it’s personal preference.

  • This isn’t a sweet bread, so if you want, you can add maple syrup. I’m more about the toppings.

  • This coconut bread doesn’t rise much at all, so either double the recipe or use a smaller loaf pan. If you use a regular sized pan, you’ll end up with cute, biscotti sized slices.


½ cup coconut flour, sifted

½ cup buckwheat flour (light buckwheat works best)

1 teaspoon aluminum-free baking powder

½ cup canned coconut milk (only the creamy part on the top)

5 eggs, 5 flax eggs or 5 chia eggs

2-½ tablespoons melted coconut oil

½ teaspoon himalayan sea salt


1 tablespoon ground raw flaxseed or chia seeds

3 tablespoons water

Combine ground flaxseed (or chia) and water to a small bowl, stir and refrigerate for a 1-2 hours (or overnight).

*Replaces 1 egg, but note it won’t bind and stiffen exactly like a regular egg.


Preheat oven to 350ºF.

Lightly oil a loaf pan with coconut oil.

Combine the sifted coconut flour, buckwheat flour, baking powder and coconut milk in a medium bowl.

In another bowl, whisk together the eggs, coconut oil and sea salt. Pour into flour mixture.

Stir well to combine (no lumps).

Pour into prepared loaf pan and bake at 350ºF for 35-40 minutes.

Remove from oven and allow bread to cool completely on a wire rack.

Coconut Bread | Feed Your Glow

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