1tablespoonseeds of choice to sprinkle on topoptional (flax and chia)
Crack your eggs and seperate the white from the yolks. Place the yolks in one bowl and the whites in another.
Mix all the remaining dry ingredients (except the seed topping and eggs whites)and melted butter into the mixing bowl that contains the YOLKS. Mix well until there are no clumps. Set aside to allow the dough to thicken.
While the dough is thickening use an electric handmixed to beat your egg whites until stiff peaks. This will take about 5-8 minutes. Your egg whites will thicken like whipped cream. You will know your egg whites are done when you are able to turn the bowl over without the egg whites falling out.
Once your eggs white are whipped fold them into your dough.
Line a bread pan with parchment paper and fill the pan with your dough. Smooth it out and sprinkle the top with the seeds.
Bake the bread in the oven at 180C/350F for 40-50 minutes or until the bread is 77C/170 degrees. Remove the bread from the oven and cool completely before slicing and serving.
To store the bread, allow to cool completeley then wrap it tightly and place in an air tight container or zip bag. Refrigerate for 3-5 days or freeze for up to 3 months.
Whipping the egg whites really does make this coconut flour bread super light and fluffy