February 02, 2015

Coconut Bread

Slices of coconut bread on a wooden board and small pot with nut butter

This winter, I’ve often found myself dreaming of escaping somewhere warm and sunny, preferably with white sandy beaches and turquoise waters… Unfortunately, this is not on the agenda for this year. Flicking through our Barbados honeymoon photo album from two years ago, I was transported to this Caribbean paradise and reminded of the food we enjoyed while there. This is when I remembered the scrumptious coconut bread that we were often served for breakfast and that I was spreading with a good spoonful of locally-made banana jam – yum!

This was enough to convince me; I had to bake coconut bread! I played a bit with ingredients and was finally satisfied by the result. Just a slice of it sufficed to take me back to that sunny island and forget that I was actually sat in my kitchen in the middle of French winter.

If you happen to have banana jam handy or fancy making your own, I’d recommend it by all means. However, another delicious alternative, like I had on this occasion, would be to slightly toast a slice and spread it with a bit of nut butter (cashew or almond are my favourite). Happy February!

Coconut bread in a metal loaf tin

Coconut Bread – makes 1 loaf
•80g butter
•2 eggs
•1 tsp vanilla extract
•300ml rice or almond milk
•100ml agave or rice syrup
•300g whole spelt flour
•100g desiccated coconut
•2tsp baking powder
•2tsp ground cinnamon
•A pinch of salt

1.Preheat the oven to 180°C.
2.Melt the butter in a small saucepan. Beat the eggs in a bowl and add the butter, vanilla extract, milk and syrup and mix well.
3.In another bowl, mix the spelt flour with the coconut, baking powder, cinnamon and salt. Make a well in the centre and add the liquid ingredients. Mix until you obtain thick dough.
4.Transfer the dough to a loaf tin, lined with baking paper. Place in the oven for about 1 hour, or until a toothpick inserted in the middle comes out clean.
5.Leave to cool down for a bit then unmold and leave to cool completely on a wire rack.

Cake à la Noix de Coco – pour un cake
•80g de beurre
•2 œufs
•1cc d’extrait de vanille
•300ml de lait de riz ou d’amande
•100ml de sirop d’agave ou de riz
•300g de farine d’épeautre complète
•100g de noix de coco râpée
•2cc de levure
•2cc de cannelle en poudre
•Une pincée de sel

1.Préchauffer le four sur 180°C.
2.Faire fondre le beurre dans une petite casserole. Battre les œufs dans un bol. Y ajouter le beurre fondu, l’extrait de vanille, le lait végétal et le sirop et bien mélanger.
3.Dans un autre saladier, mélanger la farine d’épeautre avec la noix de coco râpée, la levure, la cannelle et le sel. Y creuser un puits et ajouter les ingrédients liquides. Mélanger de façon à obtenir une pâte assez épaisse.
4.Transférer la pâte dans un moule à cake chemisé de papier sulfurisé. Mettre au four pour environ 1h, jusqu'à ce qu’une pique en bois insérée au centre en ressorte sèche.
5.Laisser refroidir un peu avant de démouler, puis laisser refroidir complètement sur une grille.

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