Vegan Coconut Bread
makes 1 medium sized loaf
1 cup plain flour
1 cup spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup grated fresh coconut (using dried 1/2 cup only),
1/2 cup soya milk
1/3 cup agave, maple syrup or sugar
1/4 cup tahini
1 tsp cider vinegar
1 tsp vanilla essence
- Preheat your oven to 375 degrees and line a loaf tin with baking parchment.
- Lightly toast your coconut over a low heat in a frying pan for 5 minutes. Take care not to over toast, it only wants to dark very slightly.
- Whisk together the flours, baking soda, powder and salt in a large mixing bowl. Add the coconut and stir to combine.
- In another bowl or blender, whisk all the rest of the ingredients. Mix the wet ingredients into the dry, using a few quick, deft strokes. Transfer the mixture to the prepared cake tin and bake for about 1 hr, checking after 45 minutes. The bread should have turned a dark golden and have spring to the touch. Cool completely on a wire rack then cut and serve topped with a vegan butter or cream.