This coconut loaf is sunshine on a plate
And a sizeable one at that. Take it in. It is moist in the middle, sliceable, and delicious. While at Ceres Organics, I was baking weekly, producing content for their website and social media channels. And our house always appreciated whatever was around. Still, over the last few years, I began to prefer a pared-down and more minimalist approach to food, my diet in general, which is why I love this loaf. I’m just taking baking back full circle and bypassing that whole “industrial revolution” thing that destroyed so much of our living and way of life.
Moist, just sweet enough and loaded with coconut in all for, oil, shredded and milk—an ingredient that sits as comfortably in the bathroom as it does in the kitchen, which is our food philosophy. Beauty begins within. I also prefer baking with gluten-free flours, which can be loaded with simple carbohydrates like sweet rice flour and potato starch. Failing that, I'll use organic spelt, and this recipe works very well with spelt flour, either white or wholemeal.
If you're looking for a go-to coconut bread recipe, give this recipe a shot. All that's required is two bowls and a tin. It is practical yet yields a result that feels not in this spirit with a beautiful intensity and incredibly good. And catering to dietary restrictions while still being able to indulge is a beautiful thing. Slice and wrap a massive piece in baking paper, tucked away for snacking later in the day, or perhaps breakfast—no judgement, with a dollop of thick coconut yoghurt.
