TK1331 wrote: I am allergic to eggs… any advice on how I can still make this bread with an allowed substitute?
Here is a recipe to make an egg substitute yourself from flaxseeds:
Makes 2 Cups of egg substitute – equal to 8 eggs:
1/2 C flaxseeds – grind to fine powder in food processor
1 1/2 C water – add to ground flaxseed by whisking until well combined
Let sit for 10 minutes ( keeps up to 3 days in refrigerator )
1/4 Cup of this flaxseed egg substitute is equivalent to one egg.
I haven’t tried this coconut bread with this egg substitute but if you do, let us know how it turned out!