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Toasted Coconut Coffee Bread with Chocolate Coffee...
by Chrissa Benson
566
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47
566
Title:
Toasted Coconut Coffee Bread with Chocolate Coffee...

Author:
Chrissa Benson

Description:

A gluten free/dairy free breakfast bread is infused with hints of fragrant coffee and toasted coconut, with an optional chocolate coffee spread to top. This paleo-friendly bread is naturally sweetened and a decadent treat that doesn't taste 'healthy', but is!

Bread

Ingredients

1 1/4 cup almond flour

1/4 cup + 1 tablespoon coconut flour

1/2 cup unsweetened coconut flakes

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup + 1 tablespoon Kohana Cold Brew Coffee

2 tablespoons coconut oil, melted

1/4 cup coconut sugar

4 eggs

Top Layer

1/2 teaspoon coconut oil

3 teaspoons coconut sugar

3 teaspoons unsweetened coconut flakes

Chocolate Coffee Spread

1/3 cup dairy-free chocolate chips

3 teaspoons Kohana Cold Brew Coffee

1/2 teaspoon coconut oil

1 1/2 teaspoon nut butter of choice

Directions

Preheat oven to 350 degrees. In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking powder, and baking soda.

In a separate bowl, combine the cold brew, melted coconut oil, coconut sugar, and eggs. Pour into the bowl of dry ingredients. Mix well to combine.

Pour the combined mixture into a greased loaf pan, place into the oven, and set timer for 40 minutes.

In a small, microwave-safe bowl, melt the 1/2 teaspoon coconut oil and add the coconut sugar. Once the 40 minutes are up, take the bread out of the oven and top with the crumbled coconut oil/sugar mixture and 3 teaspoons shredded coconut. Place back into the oven an additional 5 minutes, or until the center is set.

To make the chocolate spread, combine the chocolate chips, cold brew, coconut oil, and nut butter into a microwave-safe dish. Microwave in 10 second intervals, stirring in between, until chocolate has fully melted. Let cool slightly and spread over each slice of bread.

Description:

A gluten free/dairy free breakfast bread is infused with hints of fragrant coffee and toasted coconut, with an optional chocolate coffee spread to top. This paleo-friendly bread is naturally sweetened and a decadent treat that doesn't taste 'healthy', but is!

Bread

Ingredients

1 1/4 cup almond flour

1/4 cup + 1 tablespoon coconut flour

1/2 cup unsweetened coconut flakes

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup + 1 tablespoon Kohana Cold Brew Coffee

2 tablespoons coconut oil, melted

1/4 cup coconut sugar

4 eggs

Top Layer

1/2 teaspoon coconut oil

3 teaspoons coconut sugar

3 teaspoons unsweetened coconut flakes

Chocolate Coffee Spread

1/3 cup dairy-free chocolate chips

3 teaspoons Kohana Cold Brew Coffee

1/2 teaspoon coconut oil

1 1/2 teaspoon nut butter of choice

Directions

Preheat oven to 350 degrees. In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking powder, and baking soda.

In a separate bowl, combine the cold brew, melted coconut oil, coconut sugar, and eggs. Pour into the bowl of dry ingredients. Mix well to combine.

Pour the combined mixture into a greased loaf pan, place into the oven, and set timer for 40 minutes.

In a small, microwave-safe bowl, melt the 1/2 teaspoon coconut oil and add the coconut sugar. Once the 40 minutes are up, take the bread out of the oven and top with the crumbled coconut oil/sugar mixture and 3 teaspoons shredded coconut. Place back into the oven an additional 5 minutes, or until the center is set.

To make the chocolate spread, combine the chocolate chips, cold brew, coconut oil, and nut butter into a microwave-safe dish. Microwave in 10 second intervals, stirring in between, until chocolate has fully melted. Let cool slightly and spread over each slice of bread.