This week has been chaotic. My little boy has had horrible gastroenteritis and when they’re sick it means there isn’t much time to do anything other than comfort and look after them. As I write this blog post, Phoenix’s head is fast asleep on my lap as he takes a nap.
I made this bread on Tuesday to snack on whilst at home but also because I thought it would be something fresh and easy to eat if Phoenix fancied a nibble on something. I’ve made this recipe before but previously I’ve used other ingredients such as eggs, cardamom and lemon rind. I wanted to make a coconut bread that was vegan but also without the strong flavours of cardamom and lemon so that Phoenix could enjoy it too.
If you’re plant based or Vegan and looking to change a recipe to suit your diet then I really recommend this link for egg substitutions from Food Matters. For this bread I decided to use bananas instead of egg and so it kind of came out as a coconut banana bread rather than simply a coconut bread.
It is delicious and I can, guiltily, say that I’ve pretty much eaten almost the whole thing to myself over the last 48 hours. Oops!
- 1/2 cup coconut flour
- 1 1/2 large bananas
- 1/2 cup desiccated coconut
- 1 cup coconut yoghurt
- 1/4 cup maple syrup
- Pinch (grey pure) sea salt
- 1/2 teaspoon of natural vanilla extract
- 1 teaspoon of bicarbonate of soda
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) and grace a small loaf tin I use coconut oil to do this.
- Sift the flour into a bowl. Add the desiccated coconut and mix.
- Mash up the bananas to a fine consistency and add to the dry mix. Add the coconut yoghurt and maple syrup too. Combine the mixture.
- Add the salt, vanilla and bicarbonate of sofa and mix well.
- Spoon the mixture into your prepared dish and bake uncovered for 35 minutes.
- Cover the tin with foil and bake for another 25 minutes.
- Remove from the oven and allow to cool slightly before serving. It is delicious on it’s own warm or toasted with a little almond butter!
Nutritional nugget: The coconut is full of nutritional value. Using coconut flour in baking provides a gluten free and low GI alternative to wheat flour in baking.