Quick Vegan Breakfast Recipe | Coconut/Cranberry Loaf | Gently Vegan
Quick Vegan Breakfast Recipe

Coconut / Cranberry

Another delicious and quick vegan breakfast recipe! This loaf is lovely as a breakfast alternative to a muffin.

INGREDIENTS:

3 cups white spelt flour
3 teaspoons baking powder
1 cup coconut sugar
1 cup desiccated coconut
2 teaspoons egg substitute
1 1/2 cups unsweetened almond milk (Califia Farms)
1 Tablespoon coconut oil
1 cup cranberries

 

METHOD:

  1. Line loaf tin with parchment paper.
  2. Pre heat oven to 200 degrees Celsius.
  3. Mix dry ingredients: flour, baking powder, coconut sugar, coconut.
  4. Stir in 1 cup of almond milk.
  5. Mix 1/2 cup almond milk with 2 teaspoons of egg substitute leave for a few minutes to thicken (this works best when well whisked).
  6. Add 1 Tablespoon coconut oil and mix really well to make smooth blended batter.
  7. Add 1 cup of cranberries and mix well to distribute cranberries evenly into the mix.
  8. Spoon mixture into loaf tin, ensure mixture is evenly distribute Bake for 50-55 minutes, test by lightly touching loaf, it will should feel firm with a nice crust by this stage.
  9. Leave in the loaf tin for around 15 minutes.
  10. Remove from tin and place on wire rack to cool.
  11. Remove baking paper at this point.

It tastes delicious fresh and can be topped with fresh raspberries, strawberries or banana. A dollop of coconut yoghurt is the perfect finishing touch. This loaf will stay fresh for two to three days in a cool well sealed container and responds well to toasting.

Recipe by Catherine CarrĀ 

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