Monday, 21 October 2013

Coconut Mini-Loaves...

Ok, so I saw a recipe for coconut bread and was intrigued. It came from the same website as the mango chutney. (

4-Cups Plain Flour
2 tsps Baking Powder
½ tsp Salt
3-Cups Grated Coconut
¾ Cup Caster Sugar
1 tsp  Vanilla Extract
1  Egg (beaten)
1-Cup Milk

Preheat oven for 375, mix dry ingredients, then add wet. Bake for 50 minutes and voila!

It was not a vegan recipe, calling for milk and eggs. I substituted almond milk and a "flax egg" for the real deal. I also subbed coconut flour and coconut sugar for regular flour and sugar. Here is the result. 

It is a pretty dry loaf, coconut flour tends to be very "absorbent" and trying to take that into consideration I almost tripled the almond milk. (I halved the overall recipe and still used 3 cups of milk.)

The outside is crunchy and the inside is very...hrmmm. Kind of like a dry scone. All in all I'd give them about a 5/10. My original plan was to slather it in jam anyway, so once I did that they were a solid 7/10. (I used Crofter's Superfruit Blend.) 

I might give them another go with non-coconut flour. But not any time soon. Now I need homes for these loaves! Who loves coconut, huh? :)

1 comment:

  1. ME!!! Especially since you made them with coconut flour!!

    I find if I add small amounts of coconut flour cut with other flours, it acts to add extra moisture rather than using it in place of regular flour and it absorbing so much liquid and becoming quite dense. (found that out the hard way when I made homemade baked donuts and they took forever to bake AND were incredibly heavy).

    The plus side, is that it has an insane amount of fiber so it will make your insides love you!