2 Tablespoons of olive oil
1/3 Cup of Coconut milk
3/4 Cup of Coconut flour
3/4 Cup of Chia seeds
2 1/2 Teaspoons of Baking powder
1 teaspoon of salt
1 1/2 tablespoon of Rosemary
1 Tablespoon of dried Sage
1 1/2 Teaspoon of cider vinegar
Pre heat the oven to 175 degrees celcius
Beat the eggs and add the milk and oil and mix well.
Add the Coconut flour, Seeds, baking powder, salt, Rosemary, Sage, and cider vinegar to the mixture and mix well. Your mixture should be nice and fluffy.
Line a loaf tin with baking paper and bake in the oven for 65 minutes or until golden.
The bread will not rise.
Turn out on to a plate and eat warm with a layer of almond butter, or make cheese on toast, or wait until it's completely cool and make a nice cheese and salad sarnie with it.
The Chia seeds really make this bread delicious and high in protein. It's an alternative to the real thing and great for those who are wheat intolerant.