Friday, 6 February 2015

Coconut & Cinnamon Raisin Bread

A while ago, I bought some coconut oil to use for my Coconut Garlic Kale Chips, and I've been looking for an excuse to use it ever since - it's not the cheapest product to buy in the first place so I want to make the most of it! I came across this recipe for Coconut & Cinnamon Raisin Bread and thought I'd hit the coconut jackpot. Using coconut oil, coconut flour and coconut flakes, it seemed well worth a try. Coconut oil is a great all-rounder. Not only has it been proved to be a great quick source of energy and improve brain health, it is also an amazing natural beauty product! It can be used as an intense moisturiser for skin and as a conditioner for hair. Plus it smells amazing. Coconut flour is rich in soluble fibre and packed with protein. It's low glycaemic index also makes it a suitable alternative to flour which suits both diabetics and those with a sensitivity to gluten. Again, it's not the cheapest product in the world (£3.99 for a 500g box) but it can be quickly used up in any home-baking. The chia seeds are also an added bonus to this bread, adding even more fibre and a source of omega-3 fatty acids. 

This recipe contains no added sugar, thanks to the bananas and raisins. Personally, for saying it's a raisin bread, I think it could do with a few more raisins in the recipe so I suggest adding slightly more! The same goes for the cinnamon. I though a tablespoon seemed quite a lot but the flavour didn't really come through so I'd perhaps add half a tablespoon more next time. The denseness of the coconut flour and bananas make this bread so ridiculously moist (love that word). You can top it with jam/honey/butter if you prefer but it's also good on it's own. Give this one a go...

You Will Need:
-300g bananas
-60ml coconut oil
-60ml almond milk
-4 large eggs
-65g coconut flour
-40g chia seeds
-1 tbsp ground cinnamon
-45g raisins
-2tsp baking powder
-pinch of salt
-coconut flakes  to top

Before you begin, preheat your oven to 150C/gas mark 2. Line and grease a 2 litre loaf tin (you may want to check you actually have some greaseproof paper. I didn't so had to use extra oil). Combine the bananas, coconut oil, milk and eggs in a blender and mix until smooth. This can easily be done by hand but will obviously take a little longer. In a separate bowl, combine all the dry ingredients - coconut flour, chia seeds, cinnamon, baking powder, raisins and salt - and mix together with a spoon. Slowly start to add the wet ingredients to the dry and combine well until smooth.

Leave the mixture to stand for about 5 minutes to allow the chia seeds and coconut flour to absorb some of the moisture. Spoon into your prepared loaf tin and sprinkle over some coconut flakes (this is optional. You can leave out a topping altogether or add something different like nuts). Bake for 50 minutes before checking with a skewer to see if it comes out clean. Depending on your oven, it may take a little longer, but seeing as ours is like the burning pits of hell at the best of times, 50 minutes was fine for me! If you notice it starting to brown too much, cover with file for the remaining cooking time.

Leave the loaf to cool for a while before removing it. It's nicer when served warm but is also great cold and can be stored in an air-tight container for up to a week. Enjoy!



  1. Replies
    1. It really is! Housemates were sceptical due to no sugar being involved but it was gone within 30 minutes so that showed them ha. Give it a go :)