Coconut Bread

This is great as a banana bread alternative if you’re avoiding high histamine foods. Cuts well and freezes well so I’ve got some slices put away for afternoon tea next week. Makes 8-10 thick slices


  • 2 eggs
  • 300ml alternative milk (bonsoy used)
  • 1 tsp vanilla
  • 2 1/2 cups spelt flour (could sub to be gf)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup coconut sugar
  • 150 g shredded coconut
  • 75 g coconut oil


  1. Preheat oven to 180 degrees C.
  2. Lightly whisk eggs, milk and vanilla together.
  3. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the center and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, be careful not to over-mix.
  4. Pour into a greased and floured 21 x 10 cm (8 1/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
  5. Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack.


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