Combine all dry ingredients in a bowl and stir well.

Melt the coconut oil Put the maple syrup, melted coconut oil and water together in a jug and whisk together

Add this to the dry ingredients and mix really well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Put into a 2lb loaf tin lined with greaseproof paper or with a loaf tin liner.Squash it down and level out with the back of a spoon Leave it sat on the side for at least 2 hours but you can leave it overnight if you want

Check its ready by lifting the paper out of the tin and the bread should hold its shape and not flop about.

Preheat oven to 350°F / 175°C.

Put the  loaf tin in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing - you can have it hot with butter or toast it as well when its cooled down

You can keep it  in a tightly sealed container for up to five days.