- 3/4 cup of coconut flour
- ½ cup of tapioca flour
- 6 eggs
- ½ cup of coconut oil (melted)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
Preheat oven to 180˚C. Grease a loaf tin or line with grease proof paper. Set aside.
Combine dry ingredient in small bowl, mixing well
Crack eggs into a large bowl and use hand mixer to beat until frothyg
Slowly add in coconut oil, vinegar and honey
Add the dry ingredients to the wet ingredients, stirring constantly
Pour batter into loaf tin and smooth the top
Bake for 30 minutes
Remove from oven and cool
Slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.