I’ve really been into coconut lately. I’m not sure why; I used it in a couple recipes for little man and then all of the sudden I was using it in everything! Which is where this bread came from. I literally poured all the coconut things into one bread. Little man eats it for breakfast and it’s perfect: not too sweet and full of fiber and protein. And I also came up with a really creative name. This is my coconut bread.
I typically don’t cook much with flour, but every now and then I want to change it up with the texture and taste, and I really like spelt flour. It’s one of those less processed floors and is actually super high in protein and lower in calories than regular flour. It has a delicious nutty taste. And the rest of the ingredients just kind of all go together perfectly! Here is what you need for the bread:
- spelt flour
- shredded coconut
- baking powder
- baking soda
- pecans
- nutmeg
- sea salt
- vanilla extract
- canned coconut milk (preferably full fat)
- coconut oil
- maple syrup
And what’s so great about this bread, you might ask? Let me count the ways:
- delicious
- flaky
- super nutty
- so healthy
- and SO freaking easy! (literally throw it all in a bowl)
And for my favorite part, the built in versatility! You can totally change up the flour, but just know that it is going to affect the texture. I haven’t experimented with other flours in this recipe so if you do, let me know how it turns out! Another whole grain flour like whole wheat, sorghum or teff would give you a similar texture and taste as the spelt. Oat flour would probably be a similar taste as well, but it will change up the texture a bit. You could even do a mix of whole wheat and brown rice flour or spelt and brown rice flour.
If you’re looking for a gluten free version, I would try a nutty gluten free flour like oat flour or a mix of brown rice flour and teff or brown rice flour and sorghum or buckwheat. A gluten free blended flour (like Bob’s Red Mill) is going to affect the texture much more than these other options, it is going to be more dense and less flaky and fluffy.
For the coconut milk, full fat works best for the taste and texture. If you want to lighten it up, you can use light coconut milk rather than the full fat, the bread will just be a little more crumbly.
And then you could always change up the nuts, tossing in walnuts, hazelnuts or even sliced almonds or pumpkin seeds instead of pecans.
And as always this one is husband and baby approved, so it’s a winner!
Let know how you like it!