Sunday, September 1, 2013

Almond + Coconut + Citrus Bread

Coconut and almonds are a new favorite pairing for my breads lately. I enjoy the crunch and saltiness that the almonds provide and the pure flavor of raw coconut flakes. Recipes like this one are inspired when I have few ingredients in the pantry and want to create a dimensional bite. 

Note: As mentioned before, I pulled this one together with what I had at home, so feel free to substitute the milk, nuts, seeds, and jam for what may be most available to you at that moment!

Bake| 50 minutes
Oven|350 F
Yield| 1- 2 loafs depending on the size of your bread pan


2 cups all-purpose flour (or wheat flour)
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup almond milk 
1/4 cup coconut oil
1/4 teaspoon almond extract
1 teaspoon orange zest
1/2 cup slivered and toasted almonds
1/3 cup raw or sweetened coconut flakes
1 teaspoon chia seeds
2 table spoons fig butter

Ready to Assemble!

- Preheat oven to 350 F. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan or two 7 1/2x 3 1/2 x 2-inch loaf pan. In a large bowl stir together flour, sugar, baking powder, and salt. make a well in center of flour mixture and set aside. 

-In a medium bowl combine the egg, milk, oil, almond extract, and orange zest. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the almonds and coconut flakes. Spoon batter into the loaf pan(s). 

-Add the fig butter to the top by making your own pastry bag with just a plastic zip lock, or plastic wrap. I put my 2 tablespoons of fig butter into a small zip lock, cut a 1cm diameter hole in the bottom corner and it worked just fine! 

-Sprinkle chia seeds on top to add some extra power to your bite. These tiny guys are rich in Omega-3's. 

-Bake for 50-55 minutes, or if you're using 2 pans 45-50 minutes. Cool in an on a wire rack for 10 minutes. 


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