So I’m quite positive I’ve found the cure to all things. I was inspired by this coconut bread recipe. However, it calls for 1 cup of white sugar and I can never bring myself to physically measure out and pour in SO much refined sugar. I instead used maple syrup and a few Medjool dates to sweeten it and BOY, did it turn out well. For the spicing, I added cinnamon and a bit of cardamom, and I’m glad I did. Neither of the spices are very strong but instead accentuate the coconut flavour. The crispy crust and the texture of the shredded coconut in the chewy center actually made my knees a bit weak. With a hearty helping of tahini, I’m pretty sure I found nirvana.
The cool thing about this recipe is how versatile it is! I’d love to add raspberries, or blueberries, or walnuts, or pumpkin seeds, or dried cranberries, or figs, or cherries, or apple, or pumpkin puree. THE LIST GOES ON! I do recommend that you try it as plain coconut first!
COCONUT BREAD (Makes 1 8.5×4.5 loaf – serves 8-10)
- 1 flax egg (1 tablespoon flaxmeal + 3 tablespoons water)
- 1/3 cup coconut oil
- 1 small banana
- 3 medium, soft Medjool dates
- 1 cup milk alternative (I used almond milk)
- 2/3 cup maple syrup (or agave)
- 1 teaspoon vanilla
- 2 1/2 cup all purpose flour
- 2 teaspoon baking powder
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 vanilla bean, split in half and scraped
- 1 1/2 cup unsweetened shredded coconut
Preheat oven to 350 degrees, and grease an 8.5×4.5 loaf pan (I used coconut oil).
In a small bowl combine the flaxmeal and water to create the flax egg and let sit for at least 10 minutes.
If your coconut oil is solid, warm it in a small saucepan on low heat until it’s liquefied. Meanwhile, in a large bowl, mash the banana with the three dates and add the flax egg, coconut oil, milk alternative, maple syrup and vanilla. Stir until combined.
In a medium bowl, combine the flour, baking powder, cinnamon, cardamom, vanilla bean scrapings and shredded coconut. Add the dry to the wet and stir until just combined. Pour the batter into the prepped loaf pan and bake until a toothpick comes out clean when inserted into the center (approximately 1 hour and 15 mins).
Once baked, remove from the oven and let cool in the pan for 10 minutes before removing it and letting it finish cooling on a rack.