I found this recipe in the Honestly Healthy cookbook a few months ago and regretfully its taken me this long to bake it. It is scrummy, moreish and more importantly it doesn’t taste healthy!!! Your probably thinking yeah right all this healthy cake rubbish but seriously I’m not lying to you, it’s delicious! Made using the healthiest of baking ingredients you can eat your Coconut Bread completely guilt-free, try it toasted with almond butter for extra goodness. For more recipes like this head over to the Honestly Healthy website and purchase their cookbook (it’s great for savoury dishes too).
Ingredients (makes 1 medium sized loaf)
280g wholegrain spelt flour
130g ground desiccated coconut
75g unsalted butter (if you would like an even healthier bake then use goat’s butter instead)
150g agave syrup
300ml brown rice milk/almond milk
1 tsp vanilla extract
2 tsp baking powder
2 tsp cinnamon
Preheat the oven to 180°C and grease a medium-sized loaf tin with a little butter
1. Sift the flour, baking powder, cinnamon and ground coconut into a bowl.
2. In a separate bowl cream the butter and agave syrup together, add in the eggs, milk and vanilla extract and stir well to combine. Add the wet ingredients to the dry ingredients and mix together.
3. Transfer the mixture to the loaf tin and bake for about 1 hour. Insert a skewer into the centre of the loaf to test whether it is done, if the skewer comes out clean then your loaf is ready. If not pop it bake in for 5 more minutes.
4. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.