Avocado and coconut bread


Low carb, wheat and gluten free


  • 1 Large avocado, peeled & pureed until smooth
  • 3 Eggs
  • 1 Cup natural yoghurt
  • 1/4 Cup maple syrup or agave syrup
  • 1 Cup coconut flour, sifted
  • 1/2 Cup disiccated coconut
  • 1/2 Teaspoon concentrated natural vanilla extract
  • 1 Teaspoon bicarbonate of soad


  1. Preheat your oven to 180 degrees celcius
  2. Grease and line a small loaf tin (approximately 16×6 cm)
  3. Whisk the avo puree, eggs, yogurt and syrup together
  4. In a separate bowl combine the coconut flour, desiccated coconut, and bicarbonate
  5. Stir the liquid into the coconut mixture and stir in the vanilla extract
  6. Spoon into your prepared pan
  7. Bake for 35 minutes
  8. Cover with foil and bake for another 20 – 30 minutes, or until a skewer inserted in the centre comes out clean
  9. Remove from the oven and allow to cool slightly before flipping onto a cooling tray
  10. Leave to cool before cutting into thick slices
Skip to toolbar