Flaxseed Coconut Cashew Bread

By Rita Avellar

Breads are my specialty! I love finding new and easy recipes, or creating my own from scratch. While studying at the Institute for Integrative Nutrition, I learned about a variety of different dietary theories and this bread is a perfect option for those who are gluten intolerant but still would like to enjoy a delicious treat!

Flaxseed Coconut Cashew Bread


¾ cup cashew nut flour (you can grind the nuts in a blender, if preferred)

¾ cup coconut flour

¼ cup ground flaxseed

½ tsp. sea salt

¼ tsp. baking soda

¼ tsp. baking powder

4 eggs

1 tbsp. apple cider vinegar


  1. Pre-heat oven to 350 degrees.
  2. Line a bread loaf pan with parchment paper, so that the bread doesn’t stick.
  3. Mix all ingredients in a large mixing bowl and pour into pan.
  4. Bake for 40-60 minutes, or until the bread turns brown. Note: The bread doesn’t rise too much.
  5. Let it cool and enjoy!


Rita Avellar is a Certified Integrative Nutrition Health Coach based in Indianapolis. She has been a food and nutrition enthusiast since the age of 12. After careers in content marketing and fashion, she decided to follow her passion and start a career in wellness. To connect with Rita and learn more, visit: www.ritaavellar.com.

2 thoughts on “Flaxseed Coconut Cashew Bread

Leave a Reply