Coconut almond bread

A few of you that came to my GAPS workshop last week wanted the recipe for the pumpkin bread, and I discovered I hadn't put it on the blog yet. So here it is!


The basic almond bread recipe in "Gut and Psychology Syndrome" contains just ground almonds, eggs and fat of some kind (eg butter, ghee, duck fat or coconut oil). In "Breaking The Vicious Cycle" Lois Lang's Luscious Bread also contains dry curd cottage cheese, salt and baking soda.


I developed this combination of Lois Lang's bread with the basic coconut flour bread recipe. It contains baking soda, but to be 100% GAPS just leave that out. The variation I made last week used coconut oil for the fat and pumpkin for moisture to make it dairy free. It stays moist in the fridge for a few days.

• 5 eggs
• 4 oz melted butter (or ghee, coconut oil, duck fat, palm oil)
• 1 cup cottage cheese, yoghurt, yoghurt “cheese”, kefir, kefir cheese OR 1 cup mashed pumpkin 
• 1 heaped teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups ground almonds (or other nut flour)
• ½ cup coconut flour, sifted

Preheat oven to 175C (350F). Line a loaf tin with baking paper. Beat the first 5 ingredients together. Mix the flours together and beat into the wet ingredients. Spoon into tin and smooth the top. Bake till golden, about 45 minutes.


Variation: Zucchini bread


Replace the cottage cheese or pumpkin with 1.5 cups grated zucchini. Stir this in when you mix the wet and dry together.