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Coconut Lime Bread - adjusted to make it vegan Recipe

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This recipe for Coconut Lime Bread - adjusted to make it vegan, by , is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Annette Leahy


2 large raw eggs (keep them at room temperature) or 2 vegan eggs with Flax
1 ¼ cups of whole milk - Plant based milk
1 cup granulated sugar (optional and can be regulated - coconut sugar
6 tablespoons of unsalted butter at room temperature - Vegan earth balance margarine
2 tablespoons of baking powder
Lime zest (grate three limes)
¼ tablespoons of salt
2 tablespoons vanilla extract
I tablespoon ground cinnamon)
2 ½ cups all-purpose flour
1 ½ cups sweetened coconut flakes
For the lime glaze
I cup of icing /confectionary sugar
zest (from 1/3 grated lime)
3 tablespoons of fresh lime juice

Let the oven pre-heat to 350 degrees.
Mix the whole milk, lime zest, and vanilla extract together.
Beat the eggs very slightly in a small bowl. With your mixer on low speed, slowly whisk it into the mixture above. Avoid over-whisking it, stopping when the entire mixture has combined perfectly.
Fetch a bigger bowl and on low speed, mix the flour, coconut flakes, cinnamon, baking powder, sugar, and salt.
Still on low speed, slowly add the egg mixture to the flour mixture and mix until combined. Pay attention to lumps and clusters in the batter and around the side of the bowl. They’ll ruin the texture of your bread. You can scrape them back down during this process.
Using a non-stick cooking spray, line the sides of your 9×5 pan.
Pour the mixture into it and make sure it levels out
Bake until a toothpick or plastic poke comes out clean from the center the bread, which should be at about 1 – 1 ¼ hours.
Once the bread is cool, the lime glaze should be immediately prepared.

Personal Notes:
Personal Notes:
suitable for a 9 x 5 size bread pan [1]:




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