Breville Boss BBL910XL Manuel D'instructions page 26

BAKING
COCONUT SPELT BREAd
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves 8
INGREdIENTS
2¾ cup (300g) spelt grain
¾ cup (110g) blanched almonds
4 teaspoons baking powder
2 teaspoons mixed spice
¾ cup (170g) granulated sugar
2 cups (150g) shredded coconut, plus 1
tablespoon extra
2 eggs
⁄ cup (75g) organic coconut oil, melted
1
3
1¼ cup reduced fat milk, soy or almond milk
Butter, to serve
METhOd
1. Preheat oven to 350°F (180°C). Grease
and line base of a 8 x 4in (21 x 10cm)
loaf pan.
2. Place spelt into blender jug. Dial to
MILL, and process for 1 minute or until
finely ground. Transfer to a bowl.
3. Place almonds into blender jug. Dial
to MILL, and process for 1 minute or
until ground. Add to spelt flour with the
baking powder, mixed spice and sugar.
Stir to combine.
4. Place eggs, coconut oil and milk into
blender jug. Press PULSE, and allow to
pulse four times or until just combined.
Press PAUSE.
26
5. Add spelt flour mixture and secure lid.
Press PAUSE, and allow to pulse six or
seven times or until just mixed. Transfer
to a bowl. Stir in coconut. Spoon into
prepared pan. Sprinkle with extra
coconut.
6. Bake for 55–60 minutes or until golden
brown and a skewer inserted in the
center comes out clean. Stand in pan
for 5 minutes. Turn out and transfer to a
wire rack to cool slightly.
7. Cut into thick slices and serve slightly
warm and spread with a little butter.
Alternatively allow bread to cool
completely then cut into slices and toast
until golden.