I hate the word low-fat, because instantly it conjures up thoughts of dried pastries and a total lack of flavor. That’s nothing anything like these loaves are, soft and bursting with a sweet flavor right out of the oven.
Instead of butter or oil, these are made with two favorite tricks: Greek yogurt and evaporated milk. They’re much better options in baking than low-fat or non-fat margarine because of the simple ingredients and don’t change the flavor.
I used a mini-loaf pan because that was what I had, and the portioning worked out perfectly. Just reheat one at a time and it’s like having a freshly baked breakfast. Since low-fat pastries dry out faster, I’d recommend freezing half of the batch and thawing it later in the week(if you think the first batch will last that long).
Low-Fat Chocolate Coconut Loaves
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients(Makes 8 mini-loaves or 1 large loaf):
- 1 3/4 cups +2 Tablespoons gluten-free all purpose flour(or wheat flour)
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/2 cup sweetened coconut flakes
- 1 5oz can fat-free evaporated milk
- 1 5.3oz vanilla Stonyfield Greek
- 3 eggs
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the flour, sugar, baking soda, chocolate chips, and coconut flakes until well mixed.
- Add in the rest of the ingredients and beat until it forms a thick batter.
- Grease 8 mini-loaf pans or one large one and pour the batter in.
- Bake for 25 minutes or until the loaves rise and the center has set. If you’re making one large loaf, wait 40-50 minutes before checking if it’s done.
- Remove from the oven and let cool before removing from the pan and slicing.