welcome to my culinary adventure

Almond Coconut Loaves

Leave a comment

Dearest friends,

Image

Hi! Happy Hump Day! Today is such a beautiful day for so many reasons. I’ve been so productive AND I haven’t even put pants on yet. It’s 2pm! That’s an accomplishment! I woke up at a reasonable hour, did some homework, cleaned (!!!), wrote, drew, baked, painted my nails…I just went all out. True, very little of this fits within a normal person’s definition of “productive”, but I’m not exactly a normal person. I actually do have a lot I should be doing for school (puke), buuut right now I’m just focusing on doing good, happy things. Not only have I done a ton today, but the weather is near perfect. It’s 70 degrees and sunny. I cannot WAIT to go run errands in this beautiful sunlight.

I feel like these little loaf cake is the perfect balance of sweetness where it tastes decadent and yummy but then you step back and think about the ingredients and it’s not all that indulgent after all! Which is nice. I love almonds. I think they’re perfection in food form. Coconut is pretty fabulous too. Together, they make a great pair.

1 1/2 c. unsweetened coconut, toasted
3/4 c. almond meal
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 c. sugar
2 eggs
1 c. almond or coconut milk
1/4 c. butter, melted and cooled (or coconut oil!)
1 tsp. vanilla
1/4 c. slivered almonds, for the top

Preheat the oven to 350° and toast your coconut flakes. To do so, spread them out on a baking sheet and leave in the oven for 3-4 minutes, but watch them closely! They can get burnt super quickly. Grease one large loaf pan or two mini loaf pans with butter or coconut oil and set aside. In a large bowl, combine the flour, coconut, almond meal, baking powder, baking soda, salt, and sugar. Make sure there are no lumps (that almond meal gets a little cheeky sometimes) and set aside. In another bowl, whisk the eggs together and add the butter, almond/coconut milk, butter and vanilla. Add the wet ingredients to the dry and gently stir to combine. Pour into your pan(s) and top with the slivered almonds. Bake for about 35-40 minutes for the small loaves, 50 minutes for the big one. (My mini loaves took about 45 minutes but my oven is old and funky so just keep an eye on them!)

Image

This is a really nice breakfast loaf. A slice of this deliciousness plus a cup of coffee…yummmm. I based this recipe off of a lovely coconut loaf cake one from my Sprouted Kitchen cookbook. It’s a good one; I was very happy with the way it turned out. Try it.

Love, Emily

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s