Coconut Sesame Bread Guest Post by Asako Miyashita
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I am really happy to be able to feature a guest post by my good friend Asako Miyashita, who also happens to be a brilliant nutritionist and a wonderful cook.

I first met Asako over a decade ago when I was working as a cook shop assistant on a nutrition study in the Nutrition Education Department of Columbia University's Teacher's College.

We became good friends and I have been lucky enough to see her grow in her career as a nutritionist and registered dietitian in New York City. 

When I saw her beautiful bread recipe made with coconut flour and sesame flour I asked her if she would share it with us and she graciously agreed.

The loaf bakes up with a flavor and texture reminiscent of whole grain quick bread. It reminds me of the date bread we used to use for tea sandwiches when I helped host tea at the English Speaking Union in Manhattan. Without the sugar and grains of course. It is delightful toasted and I would love to try it with a schmear of pate or cream cheese. But it was delicious simply with a healthy slathering of butter.

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Coconut-Sesame Bread

Heat oven to 350F degrees. 

Grease a 9 x 3-inch round pan or a 9 x 5-inch loaf pan


1/4 cup (4 TBS) grass-fed butter, melted

3 large eggs 

1 1/2 TBS squeezed lemon juice  

3/4 cup almond milk 

1 1/4 cup coconut flour

1/2 cup sesame seed flour 

4 TBS psyllium husk powder

1 1/2 tsp baking soda

1/2 tsp salt

1/2 cup chopped nuts (I used walnuts)

1 large egg yolk + 2 TBS water for brush



1. In a large bowl, whisk liquid ingredients : butter, eggs, lemon juice, and almond milk. 

2. In another bowl, stir together dry ingredients : coconut flour, sesame seed flour, psyllium husk powder, baking soda, and salt. Set aside. 

3. Add dry ingredients into the liquid ingredients little by little and add nuts. Mix well until smooth. 

4. Butter 9 x 3-inch pan and spread batter in pan. Brush batter with the egg wash and bake about 50-55 minutes until a toothpick inserted into center comes out clean. 

5. Cool in a pan 5 minutes before turning out onto a cooling rack. 

Nutrition information

For entire loaf: calories 1898; total carbohydrates 160g; fiber 117g, net carbohydrates 43g; fat 138g; protein 86g; sodium 2082 mg.

Per serving for 12 servings: calories 158; total carbohydrates 13g; fiber 10g; net carbohydrates 3.5g; fat 11.5g; protein 7g; sodium 173 mg.

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Asako Miyashita, MS, RDN, CDN

Originally from Tokyo, Japan, Asako is registered dietitian nutritionist in New York City. She holds a Master's degree in Nutrition Education from Teachers College, Columbia University. She offers nutrition counseling and lectures for various medical conditions. Although not keto she has tested a ketogenic diet on herself for fatigue and weight loss.

Asako's Nutrition Salon

Asako's Instagram