Spinach and Coconut Loaf
This recipe was inspired by the vegan spinach and coconut loaf from Harvest E8 in London. Every time I walked into that shop I would always see this green loaf on the counter. I was so intrigued but never bought a slice, until the day I did. And oh my word! This loaf was amazing! It’s super moist and the best with a coff. If you’re concerned about the spinach, you can’t taste it, it just gives a nice green colour. It’s a sweet loaf! I’ve made this loaf vegan as well, and have included the amendments in the notes below!
Hope you all love it as much as I do!
175ml Coconut Milk, I use canned
90g Spinach, I use frozen
175g Unsalted Butter, softened
290g Caster Sugar
1 3/4c Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate Soda
1/4 tsp Salt
Preheat oven to 160C/320F/Gas Mark 3 and a line loaf tin.
In a blender, blend the coconut cream and spinach until smooth.
In a stand or hand mixer, cream the butter and sugar together. Until it’s creamy, fluffy and has lightened in colour. This will take around 5-10 minutes on high speed, scraping down the sides as needed.
In separate bowls sift the flour, baking powder and bicarbonate soda.
Once the butter and sugar have been creamed. Slowly add in one egg at a time to the mixer, on a low speed setting, adding the next egg after the first one have been fully incorporated. If the mixture starts to split add a spoonful of the flour mix. Alternate until all eggs are added.
Once the eggs are all added, mix in the spinach and coconut milk. Alternating with the remaining flour mixture until everything is combined. Keep the mixer on a slow speed setting.
Pour the mixture to the lined loaf tin.
Bake in the oven for 1 hour and 15 minutes. Do the prick test to make sure the loaf is cooked all the way through.
You can serve it hot or let in cool in the loaf tin, then serve.
Vegan: Replace eggs with three flaxseed or chia seed eggs ( 1 tbsp of chosen seed + 3 tbsp water = 1 egg), replace butter with vegan butter or 175g of unrefined or refined coconut oil