Coffee and Walnut Loaf
If you enjoy a dense loaf, this healthy Coffee and Walnut Loaf is for you! It's spongey, moist and decadent with the perfect hint of coffee flavor and a crunchy walnut topping.
Ingredients
Dry Ingredients
- 1½ cups rolled oats (150 grams) ground into flour
- 1 cup almond flour (134 grams)
- 2 teaspoons baking powder (8 grams)
- 2 teaspoons corn starch (8 grams) or tapioca starch*
- ¼ teaspoon salt (2 grams)
Wet Ingredients
- ⅔ cup unsweetened plain coconut yogurt (169 grams)
- 3 eggs room temperature
- ¾ cup honey (237 grams)
- 1½ teaspoons vanilla extract (7 grams)
- 2 tablespoons instant coffee (11 grams)
- 1 tablespoon warm water (17 grams)
Toppings
- ½ cup walnut pieces (50 grams)
- sugar-free powdered sugar substitute sifted, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place 1½ cups of rolled oats into a blender and blend until it turns into oat flour.
- Sift the oat flour into a large mixing bowl and discard any pieces that are whole or not finely ground.
- Sift in the almond flour and then add in the rest of the dry ingredients, and mix well.
- Place the instant coffee in a small ramekin or measuring cup and dissolve with warm water.
- In a medium sized mixing bowl, mix together the unsweetened plain coconut yogurt, honey, vanilla and coffee mixture. Lastly, whisk the eggs into the wet mixture.
- Add the wet mixture in with the dry mixture.
- Grease a loaf pan with vegan butter and then line the bottom with a sheet of parchment paper.
- Pour the batter into the loaf pan and use a silicone spatula to scrape off any remaining batter from the bowl.
- Top with walnut pieces and bake for about 50 to 55 minutes or until a toothpick comes out clean when inserted through the center of the loaf.
- Let it sit a few minutes in the loaf pan, then very carefully lift it out using the parchment paper and transfer it to a cooling rack.
- It's important to let the loaf cool completely before slicing into it because the loaf will continue to cook while coming down to room temperature. Cutting into it before its cooled down could possibly result in a mushy loaf.
- Sift a confectioner sugar substitute over the top of loaf if desired. Slice and enjoy!
Notes
- Some countries call corn starch "corn flour". It is not to be confused with corn meal, as those are completely different things.
- I use an 8.4 by 4.4 by 2.4 inch loaf pan (also measures 21.3 by 11.1 centimeters).
- I find that cutting into the center of it it once it comes to room temperature allows it to further cool and it isn't as dense.
- For best quality and longer shelf life, store in the refrigerator in an airtight container. There it can last up to 4 days. It can also be stored at room temperature in an airtight container for 2 to 3 days.
Nutrition
Serving: 1sliceCalories: 314kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 61mgSodium: 205mgPotassium: 172mgFiber: 4gSugar: 27gVitamin A: 91IUVitamin C: 0.3mgCalcium: 116mgIron: 2mg
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