INGREDIENTS
6 eggs
70 g coconut oil
80 g coconut milk
60 g coconut flour
1 teaspoon phosphate-free yeast
1 teaspoon of xanthan
1/4 teaspoon salt
garlic powder optional

PROCEDURE
Preheat the oven to 180°.
Process the eggs, coconut oil and coconut milk with an electric whisk.
Combine flour, baking powder, xanthan and salt and continue working with electric whisk until dough thickens
Grease a rectangular mold (23 cm) with coconut oil and pour in the mixture
Bake for 35 to 45 minutes, until golden brown

SEAL
You can garnish this bread in both sweet and savory versions
In savory version why not add a veil
Of our Better Mayo, mayonnaise with MCT oil and zero omega 6