Coconut Golden Milk Bread (vegan, oil-free, refined sugar free)
This coconut golden milk bread is delicious and bursting with health benefits. It's super easy to make and tastes amazing!
Print Recipe
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.
Servings: 8