Coconut Turmeric Sweet Bread

• servings: 16 servings

Ingredients

1 tablespoon tahini (well stirred), for the pan

1 ½ cups flour

2 ½ teaspoons baking powder

¾ cups unsweetened shredded coconut

½ cups sugar

1 tablespoon ground turmeric

⅛ teaspoons salt

¾ cups unsweetened nondairy milk such as soy, almond or coconut, slightly warmed

½ cups coconut oil, liquefied/melted (see headnote)

16 shelled, unsalted pistachios, for garnish (optional)

Directions

Step 1

Preheat the oven to 350 degrees. Coat the bottom and sides of an 8-inch-square pan with a thin layer of the tahini.

Step 2

Combine the flour, baking powder, shredded coconut, sugar, turmeric and salt in a mixing bowl.

Step 3

Whisk together your choice of nondairy milk and the liquefied coconut oil in a large liquid measuring cup. Pour that mixture into the bowl, stirring just long enough to form a thick, evenly moistened batter.

Step 4

Transfer to the prepared pan, spreading it evenly into the corners. Arrange the pistachios, if using, in a 4-by-4 grid; you are placing a nut at the center of what will be each baked piece. Bake (middle rack) for 20 to 25 minutes, rotating the pan from front to back halfway through, until a toothpick inserted into the center comes out clean. A few cracks on the top are okay.

Step 5

Transfer the pan to a wire rack to cool for 10 minutes, then use a round-edged knife to loosen around the edges of the quick bread. Carefully invert to dislodge, then turn it right side up on a cutting board. Let it cool for a few more minutes, then cut into 16 equal portions.

Step 6

Serve slightly warm, or cool completely before storing.

Nutrition

• Calories: 160
• Total Fat: 10 g
• Saturated Fat: 8 g
• Sodium: 100 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 2 g