Ingredients

• 3/4 cup of coconut flour
• ½ cup of tapioca flour
• 6 eggs
• ½ cup of coconut oil (melted)
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking powder

Method

Preheat oven to 180˚C.  Grease a loaf tin or line with grease proof paper. Set aside.

Combine dry ingredient in small bowl, mixing well

Crack eggs into a large bowl and use hand mixer to beat until frothyg

Slowly add in coconut oil, vinegar and honey

Add the dry ingredients to the wet ingredients, stirring constantly

Pour batter into loaf tin and smooth the top

Bake for 30 minutes

Remove from oven and cool

Slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.