I can’t really speak for myself, as for my girls whom I made this bread for
Greatly appreciates it. And they said it will satisfy anyone’s sweet tooth and makes a perfect afternoon tea. Sad for me I made it! And no idea what it tasted like because I’m allergic to the coconut flakes 😫
280g (9 ¼ cups) spelt flour
2 tsp baking powder
2 tsp cinnamon
130g (4 ½ oz/scant 2 2/3 cups)
Desiccated coconut (dry unsweetened shredded coconut)
75g (3 oz/scant 1/3 cups) soy butter, plus extra for greasing
150g (5 oz/scant ½ cup) agave syrup
2 vegan eggs
300ml(1/2 pint/1 ¼ cups) brown rice milk
1 tsp vanilla extract
Preheat oven to 180° C/Gas mark 4. Grease a small loaf tin (19×8.5cm/7.5×3.5) with soy butter.
Sift the flour, baking powder, cinnamon and ground coconut flakes into a bowl.
In a separate bowl, cream the soy butter with the agave syrup. Add the eggs, milk and vanilla and then stir well to combine. Add the wet ingredients to the dry ingredients and combine.
Transfer the mixture to the loaf tin and bake for about 1 hour. The loaf will rise slightly and have a golden crust. To test whether it is cooked, insert the tip of a sharp knife or a skewer into the centre of the loaf. If it comes out clean, the loaf is ready.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
If you’re not allergic to nuts, then you can blend as much nuts as you like until creamy the oil from the nuts makes it beautifully buttery. Then you can use this as a Nutter Butter Spread.