Vegan Coconut Flour Bread (4 Ingredients, Oil-Free)

Hearty vegan coconut flour bread packed with nuts and seeds! Made with four main ingredients and no yeast, it is gluten-free, grain-free, and oil-free, with sturdy slices that are especially satisfying toasted.

Introduction

A generous slice of nutty, hearty bread is one of my go-to starting points for breakfast or lunch. Even better when it takes one bowl, a quick stir, and very little hands-on time. My vegan coconut flour bread delivers all of that, with no eggs, yeast, or added oil.

I developed this humble coconut bread recipe as a grain-free variation of my4-ingredient Oat & Flaxseed Power Bread. Replacing the oats took some experimenting: I tried different proportions of flaxseed meal, psyllium, and water, along with combinations of grain-free flours. Coconut flour showed the most promise, and after a few more adjustments, I had the loaf I wanted.

I love that this allows me to make a plainplant-basedcoconut bread recipe, since traditional coconut flour bread recipes require a lot of eggs (sometimes as many as eight large eggs!). Besides avoiding the taste and texture of scrambled eggs (not what I prefer in a loaf of bread), this hearty loaf is virtually foolproof, with no tricks or gimmicks.

The result is a small, sturdy bread filled with nuts and seeds. I love it especially when toasted, and I like to slice it a generous 1/4 inch thick, which gives me about 20 slices per loaf. Spread it with something satisfying, use it for sandwiches, or enjoy a slice plain. Plain bread, plenty of possibilities.

Why You’ll Love This Recipe

• Vegan, egg-free, and dairy-free:No eggs or dairy are needed to hold the loaf together. It is also paleo diet friendly.
• Gluten-free and grain-free:Coconut flour takes the place of oats or conventional bread flour.
• Oil-free and made without added sugar:Nuts and seeds provide richness without oil in the dough.
• High in fiber:About 3 grams of fiber per thin slice (far more if you opt for a thicker slice.
• Low-carb bread.The bread is low in net carbohydrates, making it suitable as a keto bread (if following a ketogenic diet).
• Four main ingredients:Add water and optional salt to a short list of pantry staples.
• No yeast or kneading:Stir the yeast-free dough in one large mixing bowl and press it into the pan.
• A seed-only option:Use pepitas, sunflower seeds, or a combination instead of nuts.
• Freezer-friendly:Keep slices on hand for toast, snacks, and small sandwiches.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Coconut flour:Use coconut flour, rather than shredded coconut or another flour. A small amount is all the recipe needs; accurate measuring matters.
• Flaxseed meal:Regular brown or golden flaxseed meal works. Use ground flaxseed, not whole seeds.
• Nuts and/or seeds:Choose one type or a combination. Almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, and sunflower seeds are options. No chopping is necessary, although you can chop larger nuts if you prefer smaller pieces.
• Whole psyllium husks:Essential for binding the loaf. Psyllium husk powder also works, but you need a smaller volume; see the recipe card for the correct amount.
• Water:Combines with the dry ingredients to form a very thick, stiff dough.
• Fine sea salt:Optional, and adjustable to your taste.

How to Make Vegan Coconut Flour Bread

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper. If you eat oil, you can choose to grease the pan or spray it with nonstick cooking spray.

1. Combine the ingredients.Stir the nuts and/or seeds, flaxseed meal, coconut flour, psyllium, and optional salt together in a large bowl. Add the water and stir until completely combined. Expect a very thick, stiff dough.

1. Shape the loaf.Transfer the dough to the prepared loaf pan and smooth the top of the bread with your hands. Moisten your hands with water to make shaping easier.

1. Set, Rest and Bake.Set the oven to 400°F (200°C). Let the dough rest for 15 minutes while the oven preheats. Bake in the preheated oven for 55 to 65 minutes, until browned, dry to the touch, and hollow-sounding when tapped.

1. Cool before slicing.Leave the bread in the pan for 15 minutes, then transfer it to a cooling rack.

1. Slice. Slice the cooled bread on a cutting board. It can be sliced thick , very thin, or anywhere in between.

Taste and Texture

Expect a hearty, nutty loaf with plenty of texture from the nuts and seeds. The bread is not like a traditional bread made with wheat flour and yeast. Instead, it is compact and sturdy, with slices that hold together for toppings and sandwiches. It does not rise during baking, so the shape you give the dough is the shape of the finished loaf.

Toasting is my go-to way to enjoy it: the texture is especially good with the crisp edges. Slice it thinly or more generously, depending on how you plan to serve it.

Storage

• Room Temperature:Store the completely cooled bread in an airtight container at cool room temperature for up to 2 days.
• Refrigerator:Store in an airtight container for up to 2 weeks.
• Freezer:Store in an airtight, freezer-safe container for up to 6 months.
• Rewarm:Toast individual slices for crisp edges.

Serving Suggestions

Enjoy bread slices toasted, and then slathered with your go-tonut butterorseed butter, jam, or mashed avocado (thereliableavocado toast ). For a savory lunch, addhummusorvegan mayonnaiseand your go-tosandwich fillings.A slice also makes a satisfying accompaniment to soup or salad.

Flavor Variations

Use green pumpkin seeds (pepitas) for the entire nut-and-seed portion, keeping the total weight at 200 grams.

Use 200 grams of sunflower seeds, raw or toasted, in place of the mixed nuts and seeds.

Combine your choice of almonds, walnuts, pecans, pistachios, or hazelnuts, using 200 grams total.

For more toasted flavor, toast the nuts and seeds for approximately 10 minutes at 350°F (175°C) before using them in the dough. Alternatively, use nuts or seeds that are already roasted.

Add 1 and 1/2 teaspoon of ground cinnamon, 1 teaspoon vanilla , and 1/2 cup to 2/3 cup raisins to the dough. You can vary the spices–consider using ginger, allspice, cardamom or pumpkin pie spice in place of the cinnamon.

Add 2 teaspoons of mixed dried herbs (e.g., Italian herb seasoning or herbes de Provence) plus 1 1/2 teaspoons garlic powder to the bread dough.

Tips for Success

• Weigh the nuts and seeds.I strongly recommend using 200 grams. The cup measurement is a general guide because different nuts and seeds take up different amounts of space.
• Measure the coconut flour lightly.Weigh 49 grams, or lightly spoon it into the tablespoon measure. Packing it in can add too much flour.
• Check your psyllium.Whole husks and powder use different volume measurements. Do not use the whole-husk quantity if you have powder.
• Look for stiff dough.The mixture should be thick enough to shape with your hands, rather than a pourable batter.
• Smooth the top before baking.The loaf does not rise, so shape it as you want it to look when baked.
• Let it cool completely.Wait until the loaf is fully cool before cutting it into slices.

Ingredient Substitutions

• Nuts and seeds:Swap among the suggested nuts and seeds, keeping the total at 200 grams. For a loaf made without nuts, use pepitas, sunflower seeds, or a combination, and select ingredients appropriate for your allergy needs.
• Ground chia seeds:Replace the flaxseed meal with an equal amount of chia seed meal. Grind the chia seeds first; whole chia seeds are not the replacement. The bread color will differ.
• Finely ground flaxseed:If using flaxseed flour, I suggest measuring the same weight as the flaxseed meal: 78 grams. Do not rely on an equal cup measurement.
• Psyllium husk powder:Use 3 teaspoons in place of the 3 tablespoons of whole psyllium husks. Psyllium cannot be omitted.
• Coconut flour:I do not recommend replacing it with almond flour or any other types of coconut flour. Coconut flour is unique–it is used in small quantities and absorbs a lot of moisture, like a sponge–and does not have a direct substitute in this or most coconut flour recipes.
• Salt:Reduce or omit it according to your preference.

Frequently Asked Questions

No. The recipe has no yeast, baking powder, or baking soda, and the loaf keeps the shape you give it in the pan. Expect a small, compact loaf.

No. They are part of the structure of this bread. For a different loaf without the added nuts and seeds, try mycoconut flour bread rolls.

I suggest chopping them into smaller pieces if you want less crunch. Grinding them into a fine meal changes how they function in the dough and may require changes to the liquid and baking time.

I do not recommend using a large proportion of whole flax or chia seeds for that portion. Both absorb substantial liquid and become gelatinous, which can significantly change the loaf. Use the suggested nuts, pepitas, or sunflower seeds instead.

I advise against adding fresh fruit, such as cranberries or other juicy fruit to this coconut flour bread recipe. The extra moisture released during baking can make the bread gooey. I suggest dried fruit instead, although I have not specified an amount for this loaf.

The dough should be very thick and stiff. Double-check the ingredient amounts and forms, especially the coconut flour, ground flaxseed, and psyllium. Also check that you used tablespoons for the whole psyllium husks, rather than teaspoons.

The bread dough contains no added oil. The nonstick cooking spray is used only to prepare the pan.

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