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Easy Coconut Macadamia Loaf

4 December, 2014

This recipe is so easy to make and will take you no longer than an hour. You can enjoy these loaf slices as the perfect, healthy and gluten-free substitute to traditional bread. Toast it in the morning for breakfast, pack it into kiddies’ lunchboxes for a snack, have it as a side to your favourite soup, or top it with some coconut nectar for the ultimate, healthy after-dinner desert.

Makes:
1 loaf (approximately 10 slices depending on desired thickness)

Level of Difficulty:
Easy Peasey – include the kids

Total Prep/Cook Time:
50 minutes

Only 3 Magical Ingredients
• 3 cups of Coconut Magic organic desiccated coconut

• 300gm flesh of a roasted purple sweet potato, also known as kumera (roast approx. 2 large sweet
potatoes in some coconut oil in the oven until the skin begins to peel and the potatoes soften –
about 30 minutes – then cut the potatoes in half, scoop the flesh out of the skin and allow the flesh
to cool)

• 3 tbsp Macadamia nut butter (either buy from the health food store or make it yourself by pulsing
macadamias in a high-speed blender until a paste consistency is formed)

What to do:
1. Preheat the oven to 180°C

2. Grease a deep, rectangular loaf tin with some coconut oil

3. Place all three ingredients into a high-speed blender and blend at high speed until smooth

4. Scoop the mixture into the pre-prepared tin, ensuring to press it down firmly so no air pockets form
in the loaf

5. Bake the loaf for 35-40 minutes at 180°C or until you pierce a blunt knife into the centre and it
comes out clean

6. Allow the loaf to sit for about 10 – 15 minutes before removing it from the tin

7. Allow the bread to cool before cutting it into slices

• Note: the bread will be a little more crumbly than your regular breads, so take care when slicing
• Best consumed on the same day as making it

Enjoy :)

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