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BAKING
COCONUT SPELT BREAD
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves 8
INGREDIENTS
300g spelt grain
¾ cup (110g) blanched almonds
4 teaspoons baking powder
2 teaspoons mixed spice
¾ cup (170g) caster sugar
150g shredded coconut, plus 1 tablespoon extra
2 eggs
75g organic coconut oil, melted
300ml reduced fat milk, soy or almond milk
Butter, to serve
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base of a
21 x 10cm loaf pan.
2. Place spelt into blender jug and secure
lid. Dial to MILL. Process for 1 minute or
until finely ground. Transfer to a bowl.
3. Place almonds into blender jug and
secure lid. Dial to MILL. Process for
1 minute or until ground. Add to spelt
flour with the baking powder, mixed
spice and sugar. Stir to combine.
4. Place eggs, coconut oil and milk into
blender jug and secure lid. Press
PULSE. Pulse for four times or until just
combined. Press PAUSE.
5. Add spelt flour mixture and secure lid.
Press PAUSE again to restart. Pulse for
six or seven times or until just mixed.
Transfer to a bowl. Stir in coconut.
Spoon into prepared pan. Sprinkle with
extra coconut.
6. Bake for 55–60 minutes or until golden
brown and a skewer inserted in the
centre comes out clean. Stand in pan
for 5 minutes. Turn out and transfer to a
wire rack to cool slightly.
7. Cut into thick slices and serve slightly
warm spread with a little butter.
Alternatively allow bread to cool
completely then cut into slices and toast
until golden.