• 6 eggs, organic, free-range
• ½ cup butter or coconut oil
• 2 tbsp maple syrup
• ¼ tsp Himalayan salt or sea salt
• ½ cup/80g sifted (with a fork is fine) coconut flour
• 1 tsp gluten-free baking powder

Preheat the oven to 175C/350F/Gas mark 4. Grease and line a loaf tin. Blend together eggs, butter/coconut oil, maple syrup and salt with an electric whisk. Combine baking powder and coconut flour, and whisk thoroughly into batter. Pour into loaf tin and bake 40 minutes. Remove from pan and cool on rack. This is more crumbly than wheat breads. The same mixture can be made into muffins.