Coconut Lime Loaf
Ingredients
Batter
- 2 tbsp ground chia seeds
- 5 tbsp water
- 1 cup oat flour
- 1+1/4 cup all purpose gluten-free flour
- 3/4 cup white sugar
- 1/4 cup desiccated/shredded coconut
- 1/2 tsp baking soda
- 1+1/2 tsp baking powder
- 1/4 tsp salt
- zest of 2 limes divided
- juice of 2 limes
- 1/2 cup vegan butter or dairy free spread softened
- 1/4 cup almond milk or rice milk or oat milk
- 3/4 cup coconut milk canned, full fat
- 1 tsp vanilla extract
Coconut Glaze
- 1/4 cup coconut milk canned, full fat
- 2 tbsp icing/powdered sugar
Method
- Preheat oven to 180C/360F
- In a small bowl, mix together the ground chia seeds with water
- Set aside to thicken
- In a large mixing bowl, combine oat flour, gluten-free flour, sugar, desiccated coconut, baking soda, baking powder and salt. Mix until well-combined
- Add in the thickened chia seeds set aside from earlier, lime juice, 3/4 of the lime zest (reserving some for the topping), softened butter/spread, almond milk, coconut milk and vanilla extract
- Mix the batter until the wet and dry ingredients are well-combined with no lumps
- Grease a loaf pan with vegan butter/dairy free spread or line it with parchment paper
- Pour the batter into the loaf pan (smoothing it out on top if need be)
- Bake for 50 minutes or until a toothpick/knife inserted through the centre of the loaf comes out clean (with no wet batter sticking to it)
- Let the loaf cool
- In a small bowl, whisk together the 1/4 cup of coconut milk with the powdered sugar until smooth
- Let the loaf cool completely before removing it from it’s tin (at least 1 hour)
- Poke holes all over the top surface of the loaf
- Pour the glaze over the top of the loaf, letting it soak in
- Top with more desiccated/shredded coconut and the remaining lime zest set aside from earlier (optional)
- Slice and serve!
Hayley Brown
Haley started “lowfodampper” in an effort to provide inspiration and guidance for people manage their food sensitivities through the Low FODMAP Diet.
She is passionate about creating gut friendly and plant-based dishes that are far from boring, drawing on cross-cultural inspiration after traveling to 30+ countries.
All of her recipes are plant based, gluten free, dairy free and made with love!