Thursday, April 11, 2013

Coconut Sweet Potato Bread (GF)

A couple of weeks ago my boss made this delicious coconut loaf and offered me a slice. I'm not a very big fan of coconut, but I decided, why NOT?!

This loaf was surprisingly hardly coconut-y at all, besides the shredded coconut that was hidden in each bite.




It was so good that the next week I decided that I needed to make it for myself, only healthier. I decided to use gluten free flour and coconut milk, and that I would sneak in some sweet potato. However, when I looked into the calories and fat in coconut milk, I opted for coconut milk lite.



Since I am not a huge fan of the texture of shredded coconut, I decided to chop up the coconut shreds so they would be less noticeable.




If you're not a fan of coconut, this bread is definitely for you. It has a mild coconut flavor, but tastes like vanilla and cinnamon as well. I opted for an optional honey coconut glaze for those who REALLY want the coconut flavor. This bread was like a delicious light dessert. In fact, I'm sure you could heat it up and toss a scoop of vanilla ice cream on top and you wouldn't even know it was meant for breakfast.

I made a second loaf with organic whole wheat flour and it turned out just as tasty, so you could use either flour.



Ingredients:

2 cups all-purpose gluten free flour (I used Trader Joes')
1 cup shredded coconut, chopped
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1/2 cup organic cane sugar
1/2 cup pureed baked sweet potato
1 cup canned coconut milk (I used a light version)
1/8 cup melted coconut oil
1/4 cup greek yogurt
1 teaspoon vanilla extract


Coconut Glaze: (OPTIONAL)
1/8 cup melted coconut oil
1/8 cup honey
1 teaspoon vanilla bean paste

Preheat oven to 350 degrees.

In a bowl, mix together flour, coconut, salt, baking powder, cinnamon and set aside. In another bowl beat together sugar, eggs, sweet potato puree, coconut milk, coconut oil, yogurt, and vanilla extract. Gradually add dry ingredients to wet ingredients until just mixed.

Pour into a well-greased 9 x 5 loaf pan and bake for 60-70 minutes, or until an inserted toothpick comes out clean. Top with coconut glaze or enjoy as is.



7 comments:

  1. Hi, do you know if you could substitute the greek yogurt for something to make the bread vegan, it looks really yummy!

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    1. HI Laura, I'm sure you could substitute mashed banana or even more pureed sweet potato, the same amount. I only added the greek yogurt to keep it moist :)

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    2. I would have bypassed the coconut oil and Greek yoghurt all together and substitute it for 1/3 cup applesauce.

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    3. I changed the recipe a bit and got great results. For the flour I used 1 and 1/3 cup GF flour blend and 1/3 cup coconut flour. I used only 1/2 cup shredded coconut. I added one cup of the baked sweet potato. For less saturated fat I used 1/4 cup unsweetened applesauce instead of coconut oil. And for the milk I used Silk's coconut/almond milk and baked the whole thing at 350 degrees for 50 minutes. Wow! It is nice and moist. Next time I am going to add chopped walnuts or pecans. Thanks for sharing. My family absolutely loves this!

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  2. ~You can use almond yogurt, which I find in my local health food stores :-) They also sell coconut yogurt. Non-Dairy ...

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  3. Hi, do you by chance have the nutrition breakdown for this recipe?

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  4. What about substituting pumpkin for the sweet potato. Is that a good substitute and if so would it be equal amounts?

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