Spring Tea Treat
Mistress McCutchan
While spring is on the way, when doesn’t a nice cup of tea and sweet bread hit the spot? This delectable vegan treat, inspired by an Carribbean recipe, is very tasty for breakfast or for tea time.
Toasted Coconut Bread
2 cups whole wheat
3/4 cup all-purpose flour
1 1/4 cups shredded coconut
1 cup brown sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups plain soy milk or almond milk
2 tablespoons canola oil
1 heaping tablespoon of applesauce
1 teaspoon vanilla extract
Preheat the oven to 350 and grease a bread pan with your favourite vegan butter/margarine. Then grab a medium-sized frying pan and over medium heat, toast the shredded coconut, flipping the pan every now and again so it doesn’t burn. Let it turn golden brown and then add it to a large bowl with all the dry ingredients combined. Combine all the wet ingredients in a separate bowl. In the large bowl with the dry ingredients, make a well in the center and pour the wet ingredients in. Stir well so that the dough is evenly moistened.
Pour your dough into the bread pan. If you like, sprinkle a little extra coconut on top and bake for one hour. You’ll know it’s done if you poke it with a knife in the centre and the knife comes out clean. Let it cool for at least ten minutes before slicing. This bread is so crispy and golden on the outside and moist and delicious on the inside.
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