Almond, Coconut & Cinnamon Toast

When I was sent a parcel of goodies from Crede containing their new Almond meal the first thing I started thinking about making was some cake/pastry sweet yumminess. But then I thought that instead it would be more useful to make something that would be more of a regular staple on the table than just something that’s a treat. If you follow a gluten-free diet toast is one of those things that’s hard to replicate and get the same texture. Plus its something that tends to be part of our daily diet and something we turn to when we are looking for something fast. Hence this fragrant Almond, Coconut & Cinnamon Toasting Bread 🙂

Almond meal is generally a coarser grind made from almonds that almost always still have their skins, so it tends to be a darker colour which lends itself well to bread baking. You will of course have extra fibre in the Almond meal vs the Almond flour which is also a bonus point.

What I liked about this bread is that because of the rich and nutritious ingredients in the bread itself – the bread becomes a meal on its own 🙂 I am thinking it will be a great weekly staple for the boys breakfast – a slice or two with some organic butter will be filling and tasty. The loaf is quite dense in texture so you can eat less of it. Because of

the coconut oil and flour you do get a coconut aroma too which I LOVE…. however if you are not keen on coconuts then this might be an issue for you.

  • 8  Medium Eggs
  • 3/4 cup Coconut Oil melted and cooled
  • 3 cups Crede Almond Meal
  • 1/4 cup Crede Coconut Flour
  • 1 Tbsp Baking Powder (gluten free)
  • 1-1/2 tsp sea salt
  • 1 tsp Cinnamon
  1. Preheat oven to 180°C. Line an 8×4- or 9×5-inch loaf pan with parchment paper and grease – Silicone moulds work well.
  2. Whisk eggs until light and fluffy, about 5 minutes. Meanwhile, sift together the Almond Meal, Coconut Flour, baking powder, cinnamon and salt.
  3. While the eggs are still whipping, slowly stream in the melted and cooled coconut oil. Fold in the dry ingredients and don’t over mix.
  4. Spoon batter into the prepared pan and smooth over the top. I sprinkled some desiccated coconut on top for fun.
  5. Bake until a tester inserted in the center comes out clean, about 35 – 40 minutes.
  6. Let cool completely before removing from the baking pan.

I like my toast with some of my homemade preserves – in this case Cherry and Cinnamon, or Apricot and Orange Blossom, some sharp Cheddar cheese or even Almond butter… But these slices of fragrant toast would go well with any breakfast – I would just accompany it with something moist as it can be on the dry side.  If you don’t eat allot of toast and want it to keep well I would slice it and then freeze it so you can easily take out one piece at a time and toast it.

Everyone just loved this yummy fragrant toast and I can see this being one of my weekly bakes ensuring that I always have something tasty and nourishing to snack on! If you wanted to vary the recipe you could also add some grated courgette and even Parmesan for a savoury twist – check out my courgette and almond flour bread recipe on the blog 🙂

Happy Baking!!