I’d consider myself pretty kitchen savvy in regards to cooking. I can improvise and combine flavors and ingredients pretty well without too much thought. Baking, on the other hand, does not come so easy for me. Even more difficult, is trying to develop baking recipes with non-traditional ingredients such as alternative flours, binders and sweeteners. With the encouragement of my fiancé, I decided to experiment with developing a baked goods recipe. I knew I wanted to use alternative flours and the currently popular coconut sugar — which is known to be low glycemic and comes from the nectar of the coconut flower. I wanted to try and make something I hadn’t heard of or seen a recipe for yet. So I stepped back and thought of flavor profiles of things that I currently love; Enter Golden Milk.
At this point, I am sure a lot of you have heard of Golden Milk. Maybe you’ve seen the Facebook advertisement for the “bed-time drink.” (or something like that.) Golden Milk is usually made with a blend of spices (mainly turmeric) and coconut milk, or a different alternative milk. You can start by making a golden milk paste cooking down turmeric, ginger, and cinnamon with water in a sauce pan. Then you heat the coconut milk and stir in the paste. (You could also just do it all in one step by adding the spices to warm coconut milk.) Golden Milk is touted as being hormone balancing, detoxifying, stress relieving, and (from experience) DELICIOUS. Golden milk is as comforting as chai tea, but in my opinion, naturally a bit sweeter. The supposed benefits of golden milk are due to the Turmeric. The anti-inflammatory, detoxifying, heart healthy, & mood boosting little powerhouse — has becoming increasingly popular as more evidence of its natural medicinal qualities has come to light.
Okay, back to the baking. On Tuesday, I set out on my first attempt to make the bread. I used arrowroot starch to help bind and a combination of almond flour and coconut flour. 45 minutes later it came out of the oven and while it tasted great (Corey loved it), it lacked the texture I was hoping for. So I did some research of paleo breads and other standard baking recipes and realized two mistakes. A) I shorted the dry ingredients and B) I didn’t have enough binding agents to make up for the use of GF flours. Yesterday i went for attempt number 2. I added more almond flour, made sure to mix the arrowroot into the dry ingredients first, used less coconut milk and also added 2 flax “eggs” (instructions from the Minimalist Baker). The consistency was that of a cookie dough, but I lightly formed/pressed it into a loaf pan and this time it only took 30-35 minutes to have a nice crusted top with a spongy feeling inside when pressed on (I hope that makes sense to anyone else but me). After letting it cool I sliced it open and was elated at the fact that it had the quick bread texture I wanted and held together well; no crumbling (WIN). I was going to stop there but after I sent a picture to the fiancé he texted me back saying, “that just looks likes it dying to be frosted.” Hmm. I thought. I wonder if I can make a coconut sugar glaze. I found a few different recipes online for coconut sugar glazes and I adapted it into my own smaller quantity batch that also featured the golden spices. We drizzled the glaze onto the individual slices rather than the whole cake and let me tell you…whoa. SO GOOD.
Everything about the way the second bread came out was perfect. The texture of a normal quick bread, the spicy & sweet taste of golden milk, and the delicate nuttiness of almond flour. Its crazy that since this bread was made with coconut sugar and nut flours, its low glycemic! You can enjoy the satisfaction of a sweet and “bready” dessert, with out the sugar crash or resulting sluggishness (DOUBLE WIN). Trust me, this is a MUST TRY recipe. Enjoy!
Golden Milk Almond Flour Spice Bread — with easy coconut sugar glaze (GF, V*)
– 1/2 cup coconut palm sugar
– 1/4 cup coconut oil (softened. microwave the oil in measuring cup for 5-10 seconds)
– 2 eggs (for vegan, omit and make 2 extra flax eggs)
– 2 flax eggs (1 Tbsp flax + 2.5 Tbsp room temperature water)
– 1 tsp vanilla
– 2 tsp turmeric
– 1 tsp cinnamon
– 1 tsp ginger
– 1/2 tsp lemon extract
– 1/4 cup unsweetened coconut milk (I used SO Delicious Organic)
– 2 cups blanched almond flour (meal might also work, but maybe change texture)
– 1/2 cup coconut flour
– 1 Tbsp arrowroot starch (shout out to Bob’s Red Mill)
– 1 tsp baking soda
– 1/4 tsp salt
– 1/4 cup coconut sugar
– 1 tbsp unsweetened coconut milk
– 1 tsp arrowroot starch
– 1/4 tsp cinnamon
– 1/4 tsp turmeric
– 1/4 tsp ginger
Preheat oven to 375, then start by making the flax “eggs.” Mix 2 tbsp flaxseed with 5 tbsp water, then let sit for 5 minutes. In a medium and dry bowl combine almond flour, coconut flour, arrowroot starch, baking soda, and salt. In a large mixing bowl add coconut sugar, softened coconut oil, 2 real eggs, 2 flax eggs, and the vanilla. Beat until mixed together well – about 3 minutes. Add the turmeric, cinnamon, ginger and lemon extract; mix for another minute or so. Add half of dry ingredients to the mixing bowl and lightly fold – then add the rest of the dry ingredients and mix well – batter should resemble cookie dough. Place the batter into a greased loaf pan and press down evenly with spoon or rubber scraper. Place in oven and let bake for 30-35 minutes. While it’s in the oven you can prepare the glaze (directions below). When the bread is finished the surface will feel firm. Take out of oven and let cool for 10-15 minutes before removing from pan. Slice and eat by itself or add glaze to the top of the loaf (or slice and glaze individual pieces to your preference).
Easy Glaze Directions:
Place 1/4 cup coconut sugar and 1 tsp arrowroot into food processor (i used my Ninja bullet) and process until sugar is a fine powder. Place into a bowl and add 1 Tbsp of coconut milk and 1/4 tsp each of cinnamon, turmeric, and ginger. Stir well, sugar should dissolve into coconut milk, add more coconut milk if you’d like it to be a thinner consistency.