1 tsp vanilla extract
3 tbs honey
3 cups coconut (unsweetened)
1 tsp baking powder
1 tsp coconut oil (for oiling the pan)
Preheat your oven to 350°F.
Beat the eggs with the vanilla and honey with an electric mixer.Place
the coconut flakes in food processor or coffee grinder and grind it
until it’s flour like (max 1 min or it will become coconut butter). (In case you do not have a food processor or do not want to waste time with the coffee grinder, you can skip this step.)
Mix the coconut flakes with the baking powder and add to the egg mixture.Oil your pan with the coconut oil (if it is nonstick) or use parchment paper (if it’s not nonstick).
Bake your bread on the preheated temperature for 20 minutes, then open the oven door and turn the temperature down to 300°F (close the door again) and bake it for about another 15-20 minutes, until the toothpick comes out clean.
Mix the coconut flakes with the baking powder and add to the egg mixture.Oil your pan with the coconut oil (if it is nonstick) or use parchment paper (if it’s not nonstick).
Bake your bread on the preheated temperature for 20 minutes, then open the oven door and turn the temperature down to 300°F (close the door again) and bake it for about another 15-20 minutes, until the toothpick comes out clean.
It is bread just in itself, or with homemade jam/marmalade, nut butter spreads, Nutella or whatever you fancy.
I made cranberry relish using some leftover cranberries I had in the freezer along with some Triple Sec and some Muscovado Sugar. I just combined all those ingredients in a small saucepan, heating until the cranberries burst.
Spooned over a piece of the warmed Coconut Bread and you have heaven!!
I made cranberry relish using some leftover cranberries I had in the freezer along with some Triple Sec and some Muscovado Sugar. I just combined all those ingredients in a small saucepan, heating until the cranberries burst.
Spooned over a piece of the warmed Coconut Bread and you have heaven!!
