Luscious Coconut Bread
1 cup unsweetened coconut
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup soy milk
1 1/2 teaspoon Ener-G Egg Replacer mixed with 2 tablespoon water
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns.
In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended. Pour into a lightly greased bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.
1 cup unsweetened coconut
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup soy milk
1 1/2 teaspoon Ener-G Egg Replacer mixed with 2 tablespoon water
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns.
In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended. Pour into a lightly greased bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.
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