Looking for a breakfast that is vegan friendly, gluten and refined sugar free AND is quick and easy for you to make in advance for the week? Look no further than our coconut bread!
We aren’t gluten intolerant (actually quite the opposite, we love our gluten filled breads and love eating seitan as a protein alternative) but we know that a lot of people do have intolerances and often ask us how to make both gluten free and vegan recipes. A bonus here is that the coconut flour is packed full of protein – meaning this lovely bread will keep you full until lunchtime too!
1 cup coconut flour
Zest of one lemon
1 cup shredded coconut
6 egg replacer eggs (I used the organ brand, make according to directions for six)
1 teaspoon cinnamon
2 cups of vegan natural yoghurt (Aldi in Australia stock a really yummy and cheap sugar free Greek style yoghurt is you are looking – coconut yoghurt will also work here too)
1/2 cup maple syrup (good quality stuff, none of the blended if you can help it)
Pinch of salt
1 teaspoon bi-carb soda
1 cup of frozen berries
Preheat oven to 175 degrees, line baking tray with paper.
Combine flour, zest, coconut, cinnamon. Add the ‘egg’ mix and mix well.
Add bicarb, salt and vanilla and mix and fold in frozen berries. Pour the mix into your prepared pan.
Bake for 35 mins, cover with foil and bake for another 10 minutes. (You’ll notice that the top is quite brown after the 35 mins, the foil helps to stop your cake from burning).
If the bread isn’t cooked all the way through by this point (mine wasn’t) keep it covered with the foil and check it at 15 minute intervals. Everyone’s oven is different, depending on what kind of yoghurt you use (whether it is thicker or runnier) will depend on the consistency and cooking time. Trust this process.
When the bread is firm, remove from oven and allow to cool. Store in the fridge in an airtight container for up to one week.
We usually eat ours for an quick and easy on the go breakfast!