Cook Something – Fiona’s Banting Bread

Fiona’s Banting bread that works!

This delicious, easy-to-make, coconut and almond flour bread is delicious and toasts well. Slice and freeze it the same day that you make it.


    • 1/4 cup coconut flour, sifted
    • 1/3 cup almond flour
    • 1/3 cup sunflower seeds (ground up to flour-like consistency)
    • 1 cup ground flaxseed
    • 3 teaspoons baking powder
    • 1+1/3 teaspoons bicarbonate of soda
    • 1 teaspoon sea salt
    • 1/4 cup xylitol
    • 4/5 large eggs (needs to equal 1 cup of eggs)
    • 1/2 cup full fat yoghurt
    • 1/3 cup milk
    • 2 tablespoons olive oil
    • 1/2 teaspoon apple cider vinegar
  • pinch of salt and a sprinkle of seeds for top


    • Preheat oven to 170*C.
    • Butter a loaf pan.
    • In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.
    • In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.
    • Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
    • Scoop dough into greased loaf pan.
    • Top dough with some seeds and salt
    • Bake for 55 minutes  (lightly cover with foil if top browns too quickly)
    • Let sit in pan for 5 minutes; remove and cool completely on a wire rack.
  • Slice using a bread knife or sharp serrated knife.

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