Coconut Dried Fruit Bread
Serve it or wrap it up for the perfect holiday gift.Servings: 1 Loaf
Ingredients
- 2 tbsp flax meal
- 6 tbsp water
- 4 tbsp vegan butter
- 2 tbsp solid coconut oil
- 4 oz GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
- 2/3 cup sugar
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/3 cup unsweetened coconut flakes or finely shredded coconut
- 1/3 cup dried fruits (I used chopped cherries, cranberries and blueberries)
Icing Ingredients
- 1 cup powder sugar
- few drops of water
Instructions
- In a small bowl add the flax meal and pour the water over it. With a fork, stir to combine and leave at room temperature for 10 minutes. It's important to let it sit so long so the texture resembles the egg white.
- Meanwhile heat the oven to 350F. Line an 8" x 5" baking loaf pan with parchment paper, leaving one inch of paper hanging on the sides.
- In a mixing bowl add the vegan butter and coconut oil. With the paddle attachment on start beating at low speed until the butter is light and fluffy.
- Add the cream cheese and sugar and stir to combine.
- Blend in the flax meal mixture.
- Gently stir in the flour, baking powder and coconut flakes.
- With a silicone spatula, fold in the dried fruit.
- Spoon the batter into the prepared pan and bake in preheated oven for 70 minutes.
- Leave to cool slightly in the loaf pan for 15 minutes before taking it out and place on a wire rack to cool completely.
- For the icing, combine the powder sugar with a little bit of water and pour it over the cold bread.
- The bread is easy to slice the day after is baked.