- 2 cups Coconut Milk
- 2 tablespoons Apple Cider Vinegar
- 3 cups Flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking Soda
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 1/2 cups Raisins
2. Mix and allow to stand for 10 minutes so the vinegar will react with the coconut milk and thicken a little bit.
3. Pre-heat the oven to 400°F and grease a baking sheet with non-stick cooking spray.
4. In a large mixing bowl, add the flour, baking powder, salt, sugar, and baking soda. Mix together until all combined and add in the raisins.
5. Toss the raisins in the flour mixture to get well covered.
6. Pour 1/3 to ½ of the coconut milk and vinegar mixture into the dry ingredients and stir until mixed and a sticky dough begins to form. Continue this process until you have used all of the coconut milk.
7. Generously cover a clean counter or large cutting board with flour and dump the sticky dough onto the floured surface.
8. Cover your hands in a little bit of flour and sprinkle more flour on top of the dough. Using your hands, knead the dough by using one hand to pull the dough from underneath and pressing on top while you use the other hand to turn the dough.
9. Sprinkle more flour onto the dough as needed (tip: if you can feel sticky dough clinging to your hands, you need to add more flour).
10. Continue kneading the dough until you have created a smooth surface on the bottom of the dough (you’ll feel the bread flatten into a rounded shape on the bottom as you go). There will be an open fold towards the center, top of the kneaded dough.
11. Flip the dough over so that the smooth side is on top and etch a cross into the top with a sharp knife to allow steam to escape while cooking.
12. Place the dough onto the baking tray and bake for approximately 40 minutes. My mother’s directions for knowing if your bread is done or not is to knock on the bottom of it (the same way you would knock on a door) and it should sound hollow.
13. Allow the bread to cool for 20-30 minutes before slicing with a serrated knife, top with vegan butter, jam, or marmalade and serve with a piping hot cup of tea.
Also by Colette: Vegan Bailey's No-Bake Cheesecake
Related: Sugar-Free Cardamom Bread
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Photos: Colette Goguen