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Cook: 90 seconds | Servings: 1 portion


Coconut flour can be tricky to work with. The texture of this bread can turn from fluffy to sawdust in a matter of 10 seconds. It’s really important to not overcook the bread. You should also keep in mind that coconut flour absorbs a lot of moisture/liquid compared to say almond flour. That’s one of the reasons I’ve added in the cream to this recipe which can be substituted with by coconut cream, almond milk or even soy milk. Feel free to play around with this recipe to get the texture you looking for.

  • For 1 mug bread:
  • 2 tablespoon coconut flour
  • 1 tablespoon cream
  • 1 tablespoon olive oil
  • 1 egg
  • ¼ teaspoon baking powder
  • salt to taste

Mix all the ingredients in a bowl.
Pour into a mug (or just mix them in the mug).
Microwave for 90 seconds.
Remove and slice.
Photo is of one uncooked and 2 cooked bread

Recipe and photo: Charlotte van Rensburg

One Review

  1. Corlea Smit Heerlik!
    Ons soek al lank vir die perfekte ‘mug’ brood resep, en hierdie een is beslis van nou af ons gunsteling. Dankie!
    Charlotte van Rensburg –
    Corlea Smit hy is steeds lekker n dag of 2 na die tyd ook.

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