In bowl, mix together coconut flour, baking powder and salt. Add eggs and (cooled to barely warm) coconut oil; mix well. Let batter stand 10 min. Meanwhile, preheat oven to 350°F (180°C).
Spoon heaped 2 tbsp (30 mL) batter onto 17 X 12-in. (43 x 30-cm) parchment paper-lined baking sheet; using back of spoon to spread batter into 3 1/2-in. (9-cm) round. Make 8 rounds; leaving at least 1 in. (2.5 cm) space between each round.
Bake 12 to 15 min., or until set and bottoms are golden.
Add chopped fresh herbs, garlic or sesame seeds to flat bread batter for extra flavour.
Top with mixture of chopped tomatoes, onion, basil and olive oil as a flat bread bruschetta.