I am very excited to share this raw vegan coconut flour bread recipe with you all. Bread recipes are always at the top of my list. While I love all of my raw foods, since I stopped eating grains I have been on a perpetual search for easy bread recipes I can use in the dehydrator. The fact is that bread has a particular texture and purpose and it is not always easy to find a substitute.
I modified a baked version of a coconut flour bread recipe found here. This bread has a spongy center because of the psyllium. Dehydrating at 145F for an hour allows a nice crust to develop.
You will notice that I have used weight rather than volume for the dry ingredients, as recommended in the original recipe. I have not used coconut flour a lot but I do know that it is much more absorbent than regular flour. Also, my homemade coconut flour (pulp leftover from making coconut milk) and the store-bought coconut flour have different textures. As with any baked recipe, you will have to play with the times and proportions until you find exactly what works for your particular ingredients and equipment.
This raw vegan coconut flour bread recipe is well worth trying. This bread, unlike most others, I can use with sweet or savory toppings. I used my homemade Nutella here but I would also use coconut oil, my chia seed jam, nut cheese or nut patés as well.
Raw Vegan Coconut Flour Bread
- Yield4 rolls
- Serving Size1 roll
- Energy137 cal
- 71 g Coconut flour
- 36 g Psyllium husk powder (no substitutes)
- 1 1/2 t baking powder
- Pinch of salt
- 28 g apple cider vinegar
- 3 flax & chia eggs (2 T ground flax seed + 1 T chia seeds + 9 Tbsp lukewarm water)
- 1 c hot water (if you are strictly raw and use warm water you may need more or less water to get the right texture and let the dough sit longer)
In a large bowl, add the coconut flour flour, psyllium, baking powder and salt. Mix well.
Add in the flax/chia eggs and vinegar and mix until combined. It is easier to tell when you get to the right texture if you mix with your hands until it forms a thick dough.
Add hot water into the bowl. Mix until well combined and dough firms up.
Divide the dough into 4 or 5 equal parts and roll them into balls
Press them downward to make them slightly flat.
Place them on a mesh dehydrator sheet.
Dehydrate at 145F for 1 hr.
Turn down to 115F for 6 hours.
This roll is a little sticky in the middle. Cut the roll and dehydrate at 145F for 15 minutes to warm before serving.
You can also spread the dough to make a slice of bread. The dehydrating time will be shorter.
- Serving Size1 roll
- Amount per serving
- % Daily Value*
- Total Fat4.15 g5.32%
- Saturated Fat2.12 g10.6%
- Polyunsaturated Fat1.6 g
- Monounsaturated Fat2.22 g
- Sodium243.12 mg10.57%
- Total Carbohydrate21.15 g7.69%
- Dietary Fiber16.63 g59.39%
- Total Sugars1.35 g
- Protein5.49 g10.98%
- Calcium128.81 mg9.91%
- Iron0.8 mg4.44%
- Potassium44.11 mg0.94%
- Vitamin A1.1 mcg0.12%
- Vitamin C (Ascorbic Acid)0.06 mg0.07%
- Vitamin E (Tocopherol)0.02 IU0.06%
- Vitamin K17.87 mcg14.89%
- Vitamin B1 (Thiamin)0.06 mg5%
- Vitamin B3 (Niacin)0.26 mg1.63%
- Vitamin B6 (Pyridoxine)0.05 mg2.94%
- Folate4.27 mcg1.07%
- Vitamin B5 (Pantothenic acid)0.05 mg1%
- Phosphorus81.77 mg6.54%
- Magnesium24.83 mg5.91%
- Zinc0.28 mg2.55%
- Selenium2.27 mcg4.13%
- Copper0.07 mg7.78%
- Manganese0.16 mg6.96%