by ADMIN on SEPTEMBER 8, 2011
This delicious bread is moist and fluffy – spiked with a delicious blackberry, walnut, and coconut swirl. Yes, that is crispy, crunchy, golden-brown coconut on top. Makes you want to just sink your teeth into it, doesn’t it? Nutrition TidBit
This recipe calls for spelt flour, which is in the triticum wheat family. While it does not contain as much of the protein ‘gluten’ as wheat, it does contain a reduced amount. For this reason, some people with gluten intolerance or sensitivity may be able to eat spelt without a problem (just as some people are able to tolerate oats); however, those who have celiac sprue should avoid the grain to prevent relapse. Spelt Bread with Blackberry Walnut Swirl Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: 14 Gluten free moist, spongy spelt bread spiked with a blackberry walnut swirl.
2¼ cups spelt flour
⅓ cup brown sugar
1 Tbsp baking powder
½ tsp salt
1¼ cups skim milk
1 Tbsp canola oil
½ cup blackberry jam
⅓ cup fresh blackberries or raspberries
½ cup chopped walnuts
⅓ cup coconut, divided
Preheat oven to 350F. Prepare a large bread pan with spray oil or butter.
In a large bowl, mix together flour, brown sugar, bakingpowder, and salt. In a smaller bowl, combine skim milk, eggs, and oil. Pour wet ingredients into the flour mixture and mix until just combined.
In a small bowl, mix together jam and fresh berries. Mash berries into the jam until chunky. Mix in walnuts and half of the coconut.
Pour half the spelt batter into the bread pan. Spoon the blackberry mixture into the pan, then pour the rest of the spelt batter on top. Spinkle with the rest of the coconut.
Bake for 55 to 60 minutes, or until golden brown and a toothpick comes out clean.