Spelt coconut loaf

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

  1. Preheat the oven to 180C fan forced.
  2. Whisk together all dry ingredients.
  3. Whisk together all wet ingredients.
  4. Make a well in the dry ingredients and pour the wet ones gradually, until totally combined. 
  5. Place the batter in a tin loaf layered with baking paper (or coconut oil and spelt flour).
  6. 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)
  7. 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.