Category Archives: Breads and Muffins

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.

Glazed Strawberry Muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Strawberries, no matter what the temperature outdoors, give me hope for warmer days ahead. As soon as they come into season, we seem to always have a container in the fridge. Usually, just popping them in our mouths is our favorite way to eat them, but I do love to bake with them too. I love them in these muffins. They just taste like spring to me.

To keep these muffins light and fluffy I use Silk® Unsweetened Vanilla Almondmilk in place of dairy milk. I find that the almond milk gives me that tender texture that I’m looking for even though I use some whole wheat flour that can add some heaviness. The other reason I love baking with almond milk is that it adds no extra grams of sugar to my recipe. One cup of dairy milk contains twelve grams of sugar compared to zero grams in almond milk. That is especially important when baking with strawberries. They do require sugar to enhance their flavor. Using almond milk lets me add the sugar needed to make the muffins taste wonderful without adding extra grams that do not affect the flavor. With the glaze, these muffins are by no means low in sugar, but the muffin itself is compared to traditional recipes. Feel free to make them without the glaze…they are still wonderful, but I personally just can’t resist that sweet topping!

Glazed Strawberry Muffins from Taste Love & Nourish

Glazed Strawberry Muffins

1 1/4 C. all purpose flour
3/4 C. whole wheat flour
1/3 C. sugar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
2 large eggs
1 C. Silk® Unsweetened Vanilla Almondmilk
1/4 C. non-fat plain Greek yogurt
1 t. vanilla extract
1 1/2 C. fresh strawberries, hulled and finely chopped

Strawberry Glaze

3/4 C. confectioner’s sugar
1 t. strawberry preserves
1 t. Silk® Unsweetened Vanilla Almondmilk

Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.

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

In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.

Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.

Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.

Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)

Makes 12 muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Notes:

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.