Coconut Bread

coconut bread

A new year. As much as I tell myself I do not go in for resolutions my mind cannot help but wander that way. I don’t think it is such a bad thing. I see it as a chance to reflect, to think about the little things I would like to tweak, my proposed changes are never drastic.

This year I am wanting to read more. That should be simple but as I am sure you all know time is seldom on ones side and things such as reading are easily put off. However, I really believe that I sleep better, think better and feel better when I am devoting at least a little time to reading brilliant novels. If you know of any fabulous books that I should add to my 2014 reading list be sure to leave a comment, I would love to hear about them.

My mind is also getting a bit of attention. I think many of you will relate to the negative internal line that is like a lifelong friend. It has existed in your mind for so long you barely even hear it anymore, although you always know it is there. Mine isn’t significant, it doesn’t really impact on my life, but it is going. I feel done with it. For me, it is these subliminal changes that often require the most attention.

Lastly, and although I really hope it happens I am all to aware that it may not, I plan on getting organised! I am very organised in a few aspects of my life, mostly those pertaining to Motherhood. However, for the remainder I am in a state of chaos. My husband buys me dairies and note books and gives me sound instructions yet my daughter is constantly frowning at me for writing reminders and recipes all over her drawings. I cannot count the number of lost recipes I had last year, as I soon as I find them I shall share them with you. Lets see if 2014, by some stroke of luck, can organise me.

What does the new year have in store for you?

Coconut Bread

1/2 cup coconut flour, sifted

3 eggs

zest of one lemon

1/2 cup desiccated coconut

1 cup natural yoghurt or coconut yoghurt

1 teaspoon ground cardamom

1/4 cup maple syrup

pinch of salt

1/2 teaspoon concentrated natural vanilla extract

1 teaspoon bicarb soda

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit

Grease a mini loaf tin (mine is 16cm x 6cm)

Combine the flour, zest, coconut, and cardamom. Add the eggs, combine. Add the yoghurt and maple syrup, combine. Add the salt, vanilla and bicarb, combine. Spoon into your prepared pan. Bake for 35 minutes. Cover with foil and bake for another 10 minutes. Remove from the oven and allow to cool slightly before flipping onto a cooling tray. Leave to cool before cutting into thick slices.

This is great toasted and served with butter. Enjoy.

 

 

  • Flo

    This sounds so lovely – any idea what I could use as a substitute for yoghurt though?

    • Niki

      I make a similar recipe using the thick coconut cream from a tin of coconut milk? Perhaps that would work (it would definitely add to the coconut flavour), or maybe even some apple sauce? Hope this helps – Niki x

      • http://www.wholefoodsimply.com/ Bianca Slade

        I second exactly what Niki has said, I would try the thick coconut milk component. Thank you Niki!

        • sue

          I have heardthat coconut milk from the can is not good. what do you think?

          • Danielle

            Perhaps because of the BPA lining. I use powdered coconut milk.

          • http://www.wholefoodsimply.com/ Bianca Slade

            Yes it would be the lining, I think it is good to read up and find what sits well for you and works for your family. Our rules are fairly relaxed. Enjoy, Bianca

          • Jahanna

            Ceres organics coconut cream and milk are BPA free… I’ve emailed them :)

  • Emma

    Hi Bianca, I enjoy making your recipes, thank you for your time and effort. Have you tried using apple cider vinegar as a leavining ingredient instead of lemon juice in your bread? I have used it in your sweet potato bread with great results- a lighter crumb. Once again thank you, Emma

    • http://www.wholefoodsimply.com/ Bianca Slade

      Hi Emma, this would be lovely! I will certainly do that next time. We always have ACV in the cupboard and I am sure it would be great! Thank you! Bianca

  • Rachel ByThe Stream

    I can’t wait to try your coconut bread recipe! Looks amazing.. love all the presentation and your words :) thank you!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much! I hope you like the bread.

  • Melanie

    This looks great… do you think I could use rice malt syrup instead of maple syrup?

    • http://www.wholefoodsimply.com/ Bianca Slade

      Yes I think so, let me know how you go. Thanks, Bianca

  • Nicole Akins

    Could you please make suggestions for substituting the natural yoghurt as I’m dairy free

    • http://www.wholefoodsimply.com/ Bianca Slade

      You could try coconut yoghurt or coconut cream, I haven’t tested these but think it will work nicely. Be sure to let me know.

  • Belinda

    Can’t wait to try it. Does it freeze well? I was thinking of portioning it up for some healthy treats for my toddler. Love your recipes :) Thanks.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much Belinda. I am glad you are enjoying the site. Yes the bread will freeze fine. I hope you like it.

  • Kerri

    Hi Bianca. I just made this & wow it really is delicious. I used coconut cream in place of yogurt & had no lemon for the zest but it turned out beautifully :D

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much kerri, I am glad you have enjoyed it.

  • Kiera Leggereit

    I made this today and for some reason it didn’t turn out – didn’t rise very well and fell apart when I took it out and sliced it … any tips?

    • http://www.wholefoodsimply.com/ Bianca Slade

      Hi Kiera, I am sorry I do not know what has happened. My coconut flour recipes do not rise much so that aspect is quite normal, however I am not sure why it would fall apart. Had it cooled before you cut it? Did you make any amendments to the recipe? I am sorry it has not worked for you. Bianca

      • Kiera Leggereit

        Perhaps it was the size of my loaf tin, might have been a bit too big. I’ll have another go and see what happens. It tasted delicious and that’s the real main thing!

  • KimA

    I made a double batch for a large loaf tin – substituting Rice Malt Syrup for Maple Syrup. Turned out amazing and froze perfectly. It is delicious.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much!!! I really appreciate the feedback. I am glad you have enjoyed it. xx

  • Kelly K

    Just made it for the first time and ended up filling 3 mini loaf tins and it’s overflowing in the oven! Did I read it wrong or was it supposed to be for one mini loaf tin???

    • http://www.wholefoodsimply.com/ Bianca Slade

      Hi Kelly, my tin is 16cm x 6.5 cm. I hope this helps.

  • Nicole

    Hmmm no cardamon in my pantry presently….will cinnamon or nutmeg work…or something else maybe?

    • http://www.wholefoodsimply.com/ Bianca Slade

      Cinnamon or nutmeg is perfect.

  • Georgina Chew

    You had me at cardamon! Just in oven… cant wait to try this!!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Fabulous. I hope you like it. x

  • Denielle

    This, and all your recipes, is amazing!! I replaced the lemon zest with lime zest and it was divine! Thankyou so much for keeping my family healthy while still getting to eat the good stuff :).

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you Denielle, I really appreciate the feedback. I am glad you liked it.

  • BeckyH

    This is in the oven right now, can’t wait to try it! The sweet potato bread (as muffins) was delicious and now I have my mini loaf tin so hopefully this one will turn out perfectly, fingers crossed!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you. I hope you have enjoyed it. x

  • Emily Walker

    Hi Bianca, could I use this recipe as a cake? And could I substitute mapel syrup for honey?. . .we have a bee keeper in the family so always have plenty of honey.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Hi Emily, yes you can use honey. It is not especially sweet and we like it toasted with butter, I am not sure how it would go as a cake. Does that help at all?

    • Katrin

      i actually think its more a cake than bread. mine turned out quiet sweet and i followed the recipe on the dot.

  • Carol Haskell Headrick

    This sounds delicious. I’m thinking it probably isn’t low carb. Any idea how many carbs?

    • http://www.wholefoodsimply.com/ Bianca Slade

      No idea at all sorry.

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  • Megan

    Having this baking away now, used cinnamon instead of cardamom, and honey instead of maple syrup, smells beautiful!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Your variations sound lovely. I hope you enjoy it.

  • Katrin

    so yum! Just made it and this will be definitely a regular in my house. absolutely loving it!

    • Katrin

      my almost 11 months old and my 2 year old are also big fans of this yummy cake…they both loved their afternoon tea today :)

      • http://www.wholefoodsimply.com/ Bianca Slade

        Fabulous, thank you. x

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thankyou. I am glad you liked it! I really appreciate the feedback. x