Coconut Bread

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

My daughter recently had a lunch date with her Grandma and cousin at a really quaint restaurant in town. It’s become a summer tradition that she treasures. There’s nothing better than Grandma-time! Aside from all the laughs and the yummy lunch, my daughter kept raving about the coconut bread they served. That’s all I had to hear…

Tell me you love something…and I’ll make it. It may take me ten tries…but I’ll make it.

This bread…took me three tries.

It was just missing something. I tried using coconut oil, but I really didn’t want that much more added fat. Then I tried straight up coconut milk…still, more fat than I wanted. I discovered Silk had a blend that was perfect for this…Silk’s Unsweetened Almond Coconut Blend. I love that you get the coconut flavor that you’d want in a coconut milk, but without the extra fat and saturated fat. I also love that, by using Silk, I’m substituting with more plant based proteins and that all of Silk’s products are non-GMO verified!

So now, with summer fun and lunch-dates behind us, it’s back to school. This bread is going to be a nice little surprise in my daughter’s lunchbox.

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

Coconut Bread

1 cup sweetened coconut flakes, plus extra for topping if desired
3 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 egg
1 1/2 cups Silk Unsweetened Almond Coconut Blend milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat your oven to 350 degrees. Prepare a 9 x 5 loaf pan by lining with parchment or greasing.

Spread the coconut out on a baking sheet. Toast until golden in the preheated oven for 5 to 6 minutes, giving them a stir or two the last couple of minutes. Keep an eye on it…it can burn quickly! Remove them from the oven and allow to cool on the sheet.

In a medium bowl, whisk together the flours, sugar, baking powder and salt. Set aside

In a small bowl, whisk the egg. Add the milk, vanilla and almond extracts. Pour the wet ingredients onto the dry mixture and stir until just about combined. Add the cooled coconut and stir just a bit more.

Spoon into your loaf pan. Sprinkle a bit of additional coconut on top if you wish.

Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack before removing from the pan.

Notes:

  • To store this bread, wrap it up with plastic wrap or parchment paper, then place it in an airtight container in the fridge for several days. To keep it longer, slice the loaf, wrap the slices individually to easily thaw out and pop into a lunchbox!

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This conversation is sponsored by Silk. The opinions and text are all mine.

Roasted Cherry Almond Cookie Dough Frozen Yogurt

Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy

One of the things I love about the food blogging business, is getting surprises in the mail. They usually involve…well, food. And that always makes me happy. So when a company I’ve been working for sent me a beautiful box of deep red cherries, just because…I swooned a bit. I will come clean and tell you that those beauties never made it into this recipe. They pretty much made their way directly into our bellies…straight up…no fancy stuff.

So, I headed to the grocery store and bought more of their yummy cherries just for this frozen yogurt I’ve been dreaming of lately. The marriage of cherry and almond has always appealed to me. Remember these Fresh Cherry and Almond Paste Scones or this Cherry Almond Soda Bread? I almost forgot about these Cherry Almond Cinnamon Rolls!

Roasting cherries brings out their sweetness and really deepens their flavor. I love it in this recipe. And, if you’re a fan of almond cookies like I am (I’ll share my cookie recipe soon!), you will love the bits of nutty cookie dough in this yogurt.

Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy

Roasted Cherry Almond Cookie Dough Frozen Yogurt

1/2 cup almond meal/flour
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
1 1/2 cup fresh dark sweet cherries, pitted and quartered
32 – 35 ounce container plain Greek yogurt, size depends on the brand you use
1/4 cup honey (adjust to taste)
1 teaspoon vanilla bean paste or vanilla extract

In a small bowl, combine the almond meal, honey, vanilla and almond extracts and the salt. Use a rubber spatula to get the ingredients to come together. Once you have a ball of dough, dump it onto a sheet of waxed or parchment paper. Use the paper to help form the ball into a log about 8 inches long. Wrap the log up, twisting the ends of the paper and place in the freezer while you prepare the rest of the frozen yogurt.

Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Place the quartered cherries on the sheet and roast them in the oven for 15 minutes. Give them a stir, then roast for another 5 minutes. Remove them from the oven and leave the sheet out on the counter to cool.

In a medium bowl, combine the Greek yogurt, honey and vanilla. Whisk to combine. Place in your ice cream maker and follow manufacturer’s directions. Process until thick, creamy and frozen.

Remove the almond cookie dough from the freezer and cut into bite sized bits. Carefully blend the cookie bits and the roasted cherries into the frozen yogurt. Don’t over blend, or the cookie bits will fall apart and the cherries will turn the yogurt a darker color.

My favorite way to eat this is right away! The texture is like a creamy soft-serve yogurt. You can freeze any leftovers for later in a sealed container. Just remove from the freezer for at least 20 minutes before serving to soften up.

Roasted Cherry Almond Cookie Dough Frozen Yogurt | @tasteLUVnourish | #frozenyogurt #cherries #almond #cookiedough #healthy