Cinnamon Coconut Bread

Gluten-Free, Soy-Free, Oil-Free, Nut-free, Vegan (of course!)

This bread is the perfect breakfast, snack, pick-me-up, or any other meal during your day! With complete protein from the quinoa flour, healthy fat from the coconut, and the delectable cinnamon spice, you simply cannot go wrong with this bread!

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Ingredients:

Bread:

Dry:

  • One and a half cups of quinoa flour
  • One heaping tsp. of baking soda
  • Half of a tsp. of salt (I used pink Himalayan)
  • Two tsp. of cinnamon

Wet:

  • Half of a cup of applesauce
  • One cup of coconut pulp (see directions)
  • 1/4 cup + one tbsp. of maple syrup
  • One tsp. of vanilla

Strawberry Frosting:

  • The cream from one BPA-free can of chilled-overnight* coconut milk
  • One tsp. of vanilla
  • Two tbsp. of maple syrup (or to taste)
  • Blended strawberries (see instructions)

How to make:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a loaf pan with parchment paper.
  3. Place a large bowl into your freezer to chill for the frosting, while you make the bread.
  4. In a blender (I used a Vitamix), blend one and a half cups of coconut flakes with two cups of water.
  5. Strain the liquid from the coconut pulp and save the liquid for a smoothie or other dish.
  6. Measure out one cup of the coconut pulp and set it aside.
  7. In a large bowl, mix together the dry ingredients.
  8. In a separate large bowl, mix together the wet ingredients.
  9. Add the wet ingredients to the dry ingredients, and mix them until homogeneous.
  10. Pour the batter into the baking pan and bake the bread for 30 minutes.
  11. While the bread bakes, blend five strawberries with a splash of water until smooth.
  12. Strain the blended strawberries to ensure that there are no seeds or pulp.
  13. Take the bowl out of the freezer and mix the strawberry juice, chilled coconut cream, vanilla, and maple syrup with a hand mixer until smooth.
  14. Once the bread is done baking, allow it to cool, then add the frosting on top of the bread.
  15. Optional (but extra delicious!): top with fresh strawberries.
  16. Enjoy!

*Make sure that your canned coconut milk has been refrigerated overnight to ensure that the cream and the water have separated.

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutritions! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living! 

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