Go Back

Triple Coconut Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 Pieces
Ingredients Method

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

Method
 

  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!).
  4. Enjoy!