A Healthy Yet Hearty Coconut Loaf

A Healthy Yet Hearty Coconut Loaf

We all know January is a good time to re-evaluate and make a few healthy changes after enjoying the inevitable excesses of Christmas and New Year. Having said this, there is only so much kale and courgetti a person can take, and on a cold grey January day I think we all need something a bit more comforting to boost our spirits!

This is where this Coconut Loaf recipe comes in pretty handy - it ticks all the boxes, including the 'January Health-Kick' one!

With it's lovely soft texture and sweet faintly-tropical, coconutty flavour, its hard to believe it is relatively virtuous, being free from refined sugar and simple carbohydrates, and high in protein-rich almonds. It is also free from gluten and dairy, so a great one to have up your sleeve if you are baking for anyone with food intolerances. It is also a really versatile loaf that is just as dreamy at breakfast time topped with almond butter and sliced banana, as it is alongside some fresh raspberries and a dollop of crème fraîche as an elegant dessert. 

The recipe comes from Indy Power who is behind The Little Green Spoon - she has so many fantastic and inspiring healthy recipes! I don't usually stick to other peoples recipes 100%, however this one of Indy's was so good it didn't need changing at all and I simply had to share it on our blog as the loaf disappeared so quickly...always a good sign.

You Will Need...

4 Eggs

60ml Coconut Oil

2 tbsp Honey

1 tsp Vanilla Extract

240g Ground Almonds

55g Coconut Flour

1 tsp Baking Powder

250g Tinned Coconut Milk

2 tbsp Desiccated Coconut 

You Will Need To...

- Whisk the eggs in a large bowl with the honey and melted coconut oil.

- Add in the ground almonds, coconut flour and baking powder and mix well.

- Gradually mix in the coconut milk and vanilla extract.

- Pour into a greased and lined loaf tin, and bake at the bottom of your oven at 180C for about 25 minutes.

- Sprinkle the desiccated coconut on top of the loaf and return to the oven to bake for a further 20-25 minutes, or until lovely and golden and a skewer comes out clean. 




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