Coconut Honey Bread

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(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
(one of these whole grain flour options)
3 c wheat or teff
OR
3 1/4 c spelt or kamut
OR
3 1/3 c rice
OR
3 1/2 c oat
OR
any 2 flour combinations,
just use half of the amount of each one
1 - 1 1/2 c sliced or slivered almonds,
walnut &/or pecans
(depending on how much you like)
2 c unsweetened shredded coconut or flakes
1/2 t coriander (optional)
2 T coconut butter or coconut oil
1 t salt
2/3 c honey
1 3/4 c water
in a large bowl or mixer bowl & mix in a mixer or with a spatula.

Preheat oven at 350º
(breads need the oven preheated to turn out well)

To keep the bread from sticking, oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 unsweetened shredded coconut or flakes
in the bottom of the pan.

Spoon the mixture into the pan.

Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c unsweetened shredded
coconut or flakes
& press into the mixture.
Bake at 350º for 25 min.

After baking the 25 min, make 3 - 5 slits in the bread, to keep it flat.
Then continue baking 15 min. more.

Loosen the bread from the pan by going around the pan with a sharp knife between the pan & the bread.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.