If you want to start your day with pure wholesome indulgence, bake this loaf for your next breakfast and let me know 🙂
- Vegan
- Sugar refined free
- Rich in fibre and nutrients
- Wholesomely yummy
INGREDIENTS
- 350 grs spelt flour
- 120 grs unsweetened shredded coconut
- 400 ml coconut milk
- 1/4 cup coconut oil
- 1/4 mapple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp vanilla extract
- 1/4 tsp salt
INSTRUCTIONS
- Preheat the oven to 180C fan forced.
- Whisk together all dry ingredients.
- Whisk together all wet ingredients.
- Make a well in the dry ingredients and pour the wet ones gradually, until totally combined.
- Place the batter in a tin loaf layered with baking paper (or coconut oil and spelt flour).
- Put it in the oven for 45/50 min (checking after 40 min: it should be nicely golden on the outside and if you plant a knife it should come out clean)
- Take it out and let it cool before gently removing it. Wait until it has totally cooled down to cut it.
Nb: you can keep it in the fridge for a few days (outside if you live in a non tropical country 🙂 or freeze slices and reheat it on demand.