Kirly Sues Kitchen

COCONUT, CINNAMON & RAISIN SPELT BREAD

COCONUT, CINNAMON & RAISIN SPELT BREAD

  
I made this recipe using spelt flour and hesitated at first, as I thought it would come out dry and dense, but surprisingly for me it comes out quite light and is not dry either. The flavour is very more-ish. 

I am pleased with this recipe as I am starting to be a little more adventurous with me creations and using ingredients that I don’t usually use , hence the spelt flour. Try it and upload a picture and comments on your experience of making this. 
INGREDIENTS 
2 cups whole wheat spelt flour

1 teaspoon baking powder 

1 teaspoon bicarbonate soda

1/4 teaspoon cinnamon 

1/4 cup agave syrup (or maple syrup )

1 small banana – mashed

1 cup raisins

1 cup thick coconut milk
METHOD

– Preheat oven to 350 F

– Mix together flour, baking powder, baking soda , cinnamon.

– Add agave syrup, coconut milk, banana, raisins

– Stir just enough to combine ingredients

– Put mixture into a medium sized greased loaf tin and bake for 40 – 45 minutes

– Test with a tooth pick or cake tester, if it comes out clean the loaf is ready

– Remove from tin and cool on a wire wrack 

– This can be eaten on its own or spread with vegan butter

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