Coconut Golden Milk Bread (vegan, oil-free, refined sugar free)
This coconut golden milk bread is so dreamy, healing, and tasty. It’s incredibly easy and can be made in ONE bowl + a blender. I love recipes with minimal clean up. It tastes like a lightly sweetened coconut bread that is soft, moist, and fluffy. You can enjoy it for breakfast, as a dessert, or a snack!
Not only is this bread insanely delicious, it’s oil-free, vegan, and has all the health benefits that turmeric brings. Turmeric has natural and strong anti-inflammatory, antioxidant, anti-cancer, and anti-arthritic benefits. Turmeric paired with black pepper and healthy fats (the coconut in this recipe) helps your body better absorb it and increases its bioavailability. Trust me, you can’t taste the black pepper!
Because this bread is oil-free, the coconut milk and coconut flakes adds healthy fats to the bread, which makes this loaf moist. Please don’t leave out the lemon! It helps prevent the bread from turning pink (a reaction that I think happens with the turmeric and baking powder) unless you want a pink bread. 🙂
I am not the biggest fan of drinking golden milk straight up, but I am a huge fan of this tasty coconut golden milk bread! When it’s warm, toasted, and smeared with nut butter, it is heavenly! If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!
Coconut Golden Milk Bread (vegan, oil-free, refined sugar free)
Ingredients
Wet
- 1 cup full-fat coconut milk, canned (well shaken, stirred)
- 1/2 cup pure maple syrup
- 1 cup shredded coconut or flakes (unsweetened)
- 1 tsp vanilla extract
- zest and juice of 1 lemon
- 1/8-1/4 tsp black pepper
Dry
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
- In a large bowl, add all the dry ingredients and whisk until well combined.
- In a high-speed blender, add all the wet ingredients. Blend until smooth and coconut flakes are broken down, about 30 seconds.
- Add wet to the dry. Stir with a spatula until just combined. Do not overmix!
- Pour batter into the lined loaf pan. Sprinkle extra shredded coconut on top. Bake for 43-46 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then remove loaf and transfer to a wire rack to cool completely. Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
