Gluten-Free Vegan Recipes: Triple Coconut Bread

As spring weather continues to tease us during these transitional months between winter and summer, it seems that a lot of people are itching for a tropical escape–an opportunity to start fresh and reset mind and body. This moist bread is just the thing you need if a culinary vacation is more feasible than hopping on the next flight to the Caribbean. It has three dimensions of coconut–flour, oil, and flakes–yet even together they’re not overpowering. Instead, the coconut triple-threat enhances its superfood-like qualities (and, hey, as long as we’re fantasizing, let’s say this gluten-free coconut bread has a place in your detox diet, too!); likewise, the dates and a sprinkling of dark chocolate morsels amp up the subtle Caribbean flavors.

This recipe was adapted from Smitten Kitchen, and I can imagine other add-ins would work just as well suit whatever destination you want your baked goods to take you to! Make this coconut bread the centerpiece of your next brunch or dessert spread, but be sure to save some for yourself when you need a bite of paradise with breakfast or office coffee break.

Triple Coconut Bread

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour, 15 minutes

Servings: 1 loaf, ~12 pieces

Ingredients

2 flax eggs (2 tbsp. flax + 6 tbsp. water)

3/4 cup sugar

6 tablespoon coconut oil (liquid)

1 cup coconut flour

1 cup quinoa flakes

1-1/4 cups almond milk

1 cup water

1-1/2 cups unsweetened coconut flakes

2 teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup vegan chocolate chips

1 cup dry dates, coarsely chopped

Directions

1. Preheat oven to 350 degrees F. Prepare the flax eggs and let sit. Add the sugar, oil, and flours; stir well to combine (the mixture will be very thick). Add the milk and water, stirring well. Add the remaining ingredients and stir until just combined.

2. Transfer batter to a 9×5 loaf pan and spread evenly. Bake for about 1 hour or until top and edges are golden brown and a knife comes out clean when inserted into the center (the bread won’t rise significantly).

3. Let cool completely before cutting. Keep the coconut bread in refrigerated after 2 days (if it lasts that long!).