Dairy-free, refined sugar-free coconut loaf with lemon coconut glaze
Saturday, October 14, 2017
I'm one month into giving up refined sugar until Christmas. Turns out i'm way more addicted to sugar than I thought.
I've ditched the white stuff for more than just waistline reducing reasons though. Someone near and dear to me is having chemo to treat ovarian cancer.
So while she kicks cancer's butt, i'm tackling my sugar addiction.
I'm mostly okay, until 'that' time of the month. Damn hormones! What I wouldn't do for a bounty bar right now! Ugh.
On the bright side, this whole giving up sugar business means I've been forced to get creative in the kitchen. Today I was craving something with a coconut-y flavour and ta-da! I whipped up a surprisingly delicious loaf. This loaf is packed with coconut flavour, super-moist, and has just the right amount of sweetness to kerb my sugar cravings.
Note: FYI I made this puppy on the fly, so I was just tipping coconut milk in right from the can - I poured about one cup into the batter. I recommend you add little bits at a time until your mixture is smooth and runny.
Ingredients
For the loaf
- 1/4c low calorie, granulated sweetener
- 2 tbsp honey
- 2 eggs
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla
- About 1 cup of coconut milk (see note)
- 1/2 cup ground almonds
- 1/2 cup desiccated coconut
- 1 cup plain flour
- 1 heaped tsp baking powder
For the glaze
- 1/2 cup coconut milk
- Zest and juice of 1 small lemon
- 1 tbsp maple syrup
Optional
- Small handful slivered almonds
Method
Preheat oven to 180 degrees celsius. Grease a loaf pan.
Mix sweetener, honey, eggs, coconut oil and vanilla together until well blended.
Sift ground almonds, coconut, flour and baking powder together and then fold into the wet mixture.
Give your can of coconut milk a good shake and then add it in 1/4 cup at a time until smooth and runny.
Pour into your loaf pan and prepare your glaze by mixing all glaze ingredients together. You may want to add more maple syrup to taste.
Bake 25-30 minutes, or until a skewer inserted comes out clean. Poke holes right through loaf all over and then pour glaze over and sprinkle with almonds. Put loaf back in the oven until top is golden brown and almonds are toasted.
Tip: If your loaf starts to get a little too brown while you're baking it, you can cover it with tin foil and then remove the tin foil when you return it to the oven with the glaze so the top gets nice and brown.
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