Kumara & Coconut Loaf - Winter Recipe

Kumara & Coconut Loaf - Winter Recipe

Kumara & Coconut Loaf

by Miranda Bakes

For me, winter baking is all about the loaf. Not bread but not quite cake, it's the perfect midpoint between sweet and savoury: necessary and decadent. Morning or afternoon, there's always time for a good slice of your favourite loaf, especially when it's a little colder outside. I was inspired to create a loaf that draws on the natural sweetness of golden kumara so you don't have to add refined sugars. Not only rich in fibre, calcium and Vitamin A, the grated veggie makes the loaf moist and packed full of goodness.

I don't need to sing home the beauty of pairing kumara and coconut or the benefits of well profiled chia seeds but I will note that the addition of flakey almonds gives a contrasting crunch. You could always try sunflower seeds as a cheaper alternative. I tend to whip up a couple of loaves at a time (or more if I have the energy). Then, once cooled, I'll pop them in the freezer where they patiently wait their turn.

This loaf freezes particularly well. I hope you have fun with this recipe and feel brave enough to experiment with different veggies - perhaps carrot or parsnips - seeds and spices. More than anything, have fun and make the recipe your own.

Miranda Bakes x


3tbs chia seeds

1 cup vegan milk

1tbs cider vinegar

1tbs vanilla essence

1/4 cup agave syrup, honey or rice malt syrup

4tbs melted coconut oil

150g peeled & grated kumara

300g sifted plain flour 1tbs sifted baking powder

1 cup desiccated coconut

50g flakey almond


Set your oven to 170 degrees celsius (340 Fahrenheit) and line one small loaf tin. Soak your chia seeds with 8 tablespoons of cold water and set aside. Whisk gently with a fork if the seeds get sticky.

Mix your vegan milk with the cider vinegar and vanilla essence. Set aside for five minutes while you weigh out your dry ingredients in a separate bowl.

After five minutes, mix together all your wet ingredients (the soaked chia seeds, curdled vegan milk, melted coconut oil and grated kumara). Carefully, by hand, pour this liquid into your dry ingredients. Be gentle and avoid over mixing your batter.

Pour into your lined tin and bake in the oven for 40 minutes or until the top is golden and the crust confidently springs back when you prod it gently.

This loaf doesn't need any icing but you could always indulge in a little cold whipped coconut cream on the side or toast a slice and top with your favourite nut butter if you're feeling extra decadent.

You can checkout more amazing creations from the lovely Miranda by following her on her Instagram here - Miranda Bakes

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