toasted coconut & spelt bread  – with berry compote
< all recipes

toasted coconut & spelt bread – with berry compote

serves: 6


to make the coconut bread

Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and flour a 21cm x 10cm / 8¼in x 4in loaf tin. Sift the flour, baking powder 
and cinnamon into a mixing bowl. Add the sugar, coconut 
and muesli and stir to mix.

Lightly whisk the eggs, milk 
and vanilla together and gradually stir into the dry ingredients until they are just combined. Add the melted butter and stir until the mixture is smooth, but do not over-mix.

Pour the mixture into the prepared loaf tin and bake for 
1 hour, or until the loaf is cooked – insert a skewer and if it comes out clean, then the bread is ready. Leave the bread to cool in the tin for 5 minutes before removing to cool on a wire rack.

Cut into thick slices and then toast it and spread it with butter. Serve with the berry compote.

to make the berry compote

Melt the butter over a low heat in a pan, then stir in the sugar and vanilla extract and cook until the sugar melts. Tumble in your chosen berries, give the pan a good shake and continue to cook 
for 2–3 minutes until the fruit starts to soften.

Serve either warm or cold with the coconut bread dusted with sifted icing sugar, if using. You can refrigerate any leftover compote for a couple of days.


for the coconut bread

300g / 10½oz / 2¼ cups plain flour
2 tsp baking powder
2 tsp ground cinnamon
225g / 8oz / 1 1/8 cups caster sugar
150g / 5½oz / 2 cups desiccated coconut
75g / 2½oz / ¾ cup Dorset Cereals Tasty Toasted Spelt Flakes Muesli
2 large free-range eggs
300ml / 10½fl oz / 1¼ cups whole milk
1 tsp good vanilla extract
75g / 2½oz / 5 tbsp unsalted butter, melted
icing sugar, to serve (optional)

for the berry compote

a knob of unsalted butter
2 tsp caster sugar
1 tsp good vanilla extract
400g / 14oz mixed berries