As I write out these recipes it’s becoming obvious that I add
chocolate to a lot of things, hmmm. The reason I made this bread is because we had so much coconut meat and I was determined to find something to do with it. So, basically you can leave the coconut out or substitute it for some chopped walnuts or pecans. You could also leave out the chocolate and the dates and just use the base of the recipe and add what you like.
I only have one vegan cookbook and a cruiser friend found it for me at a book exchange on the island of Culebra- I was very excited. The book, “Vegan Cooking”published in 1985 in England is written by Eva Batt, an early ambassador of veganism. It’s interesting to read the very simple
recipes of the book and notice how vegan cooking has seemingly evolved, I guess, over the years. Anyway, that book gave me the guideline for this recipe.
What you’ll need:
-1 ½ cups flour
-2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 cup granulated sugar
-1 cup non-dairy milk
-1/4 cup vegan butter
-1/4 cup roughly chopped dates (rinsed & dried) (or other dried fruit)
-1/3 cup coconut (shredded) (optional)
-1/4 cup coconut (chopped) (optional, use walnuts or pecans instead)
-1/3 cup semi sweet chocolate chips (optional)
What’s Next:
-Preheat oven to 325
-In a small pot warm the milk and butter together until melted, stir to incorporate. Remove from heat and set aside in a medium/large bowl
-In a medium/large bowl add the flour, baking soda & powder, salt, and sugar and stir
-Add the coconut and dates to the flour mixture and stir to incorporate
-A portion at a time, incorporate the flour mixture into the milk and butter and stir until well combined. If the mixture seems very thick and sticky you can add a few more splashes of milk. It should be pretty thick but stir-able. It will really depend on your fruit/nut mixture.
-Put the batter in well-greased bread tin. Once its evenly distributed in the tin, sprinkle the chocolate chips (if using) along the top and push them down gently with a rubber spatula or spoon.
-Bake for about 25 minutes or until knife comes clean from the center.
It’s great with tea, I guess this recipe does have English roots!
chocolate to a lot of things, hmmm. The reason I made this bread is because we had so much coconut meat and I was determined to find something to do with it. So, basically you can leave the coconut out or substitute it for some chopped walnuts or pecans. You could also leave out the chocolate and the dates and just use the base of the recipe and add what you like.
I only have one vegan cookbook and a cruiser friend found it for me at a book exchange on the island of Culebra- I was very excited. The book, “Vegan Cooking”published in 1985 in England is written by Eva Batt, an early ambassador of veganism. It’s interesting to read the very simple
recipes of the book and notice how vegan cooking has seemingly evolved, I guess, over the years. Anyway, that book gave me the guideline for this recipe.
What you’ll need:
-1 ½ cups flour
-2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 cup granulated sugar
-1 cup non-dairy milk
-1/4 cup vegan butter
-1/4 cup roughly chopped dates (rinsed & dried) (or other dried fruit)
-1/3 cup coconut (shredded) (optional)
-1/4 cup coconut (chopped) (optional, use walnuts or pecans instead)
-1/3 cup semi sweet chocolate chips (optional)
What’s Next:
-Preheat oven to 325
-In a small pot warm the milk and butter together until melted, stir to incorporate. Remove from heat and set aside in a medium/large bowl
-In a medium/large bowl add the flour, baking soda & powder, salt, and sugar and stir
-Add the coconut and dates to the flour mixture and stir to incorporate
-A portion at a time, incorporate the flour mixture into the milk and butter and stir until well combined. If the mixture seems very thick and sticky you can add a few more splashes of milk. It should be pretty thick but stir-able. It will really depend on your fruit/nut mixture.
-Put the batter in well-greased bread tin. Once its evenly distributed in the tin, sprinkle the chocolate chips (if using) along the top and push them down gently with a rubber spatula or spoon.
-Bake for about 25 minutes or until knife comes clean from the center.
It’s great with tea, I guess this recipe does have English roots!
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