Blue Berry Coconut Bread

Compared to almond flour, coconut flour has almost 3 times as many carbohydrates. However, because coconut flour has the ability to absorb an incredible amount of liquid, not nearly as much is needed in a recipe. Coconut flour also has a lot more fibre, both soluble and insoluble, than almond flour.

Blueberries and blackberries have less fructose than other fruits and are great sources of polyphenols(antioxidants) that help prevent many diseases and act as prebiotics - the kind of prebiotics that help increase the number of bacteroides (skinny bugs) in your gut!


1/2 cup + 1 Tbsp coconut flour, divided 

1/2 tsp fine Himalayan sea salt

1 1/2 tsp baking powder

1/2 cup ghee

2 Tbsp coconut sugar

4 eggs + 2 egg whites

Juice and zest of a lemon or large lime

1/2 cup wild blueberries (fresh or frozen)

1/2 cup blackberries (fresh or frozen)

Method: Heat oven to 350-degrees. Line a 4x8-inch loaf pan with parchment paper.

In small bowl, whisk together 1/2 cup coconut flour, salt and baking powder. Set aside.

Place ghee and coconut sugar in bowl of mixer. Beat 30 seconds, just to combine well. Add eggs, egg whites, lemon/lime juice and zest. Beat 30 seconds, stopping mid-way to scrape down sides of bowl.

Add dry ingredients to ghee/egg mixture and beat on low until batter starts to thicken - 30 seconds.

In a small bowl, stir 1Tbsp coconut flour with blueberries, to coat.

Add berries to batter and gently stir them in.

Let batter rest 1 minute to thicken.

Gently turn batter out into prepared loaf pan, smoothing the top. Bake loaf in centre of oven for 1 hour, turning halfway to ensure even browning.

Remove loaf from oven. Let rest in pan, on cooling rack, 10 minutes before using edges of parchment paper to carefully remove loaf from pan and transferring to wire rack to cool. 

Cool completely before cutting. 

Store loaf tightly wrapped in the fridge, up to 3 days or freeze.

-makes 1 loaf, 14 slices