This slightly sweet bread goes well with a cup of tea!
Ingredients
- 1 tablespoon tahini (well stirred), for the pan
- 1½ cups flour
- 2½ teaspoons baking powder
- ¾ cup unsweetened shredded coconut
- ½ cup sugar
- 1 tablespoon ground turmeric
- ⅛ teaspoon salt
- ¾ cup unsweetened nondairy milk such as soy, almond or coconut
- ½ cup coconut oil, liquefied/melted
- 16 shelled, unsalted pistachios, for garnish (optional)
Directions
Preheat the oven to 350 degrees F. Coat the bottom and sides of an 8-inch-square pan with a thin layer of the tahini.
Combine the flour, baking powder, shredded coconut, sugar, turmeric and salt in a mixing bowl.
Whisk together the milk and the liquefied coconut oil in a large measuring cup. Add the liquids to the dry ingredients in the bowl, stirring just long enough to form a thick, evenly moistened batter.
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.
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.
Serve slightly warm, or cool completely before storing.