Coconut Grape Bread
1 ¼ cups warm water
2 ½ teaspoons dried yeast
2 ½ cups plain flour
½ cup coconut oil, softened
½ cup sugar
1 whole egg
2 egg yolks
Grated zest of 1 orange
1 teaspoon Heilala Vanilla Extract or Heilala Vanilla Paste
Pinch flaky salt
300g seedless black or red grapes
Icing sugar for dusting
For best results, make flatbread in a warm, draught-free kitchen. Once cooked your flatbread should not be higher than 2.5-3cm.
Pour ¼ cup warm water into a small bowl and sprinkle over the yeast. Leave until yeast
begins to froth, about 5 minutes.
Sift the flour into a bowl. Pour in yeast mixture and remaining warm water and mix to
form a dough. Rub a little of the measured softened coconut oil over the
dough and turn over to prevent a skin forming. Cover bowl with plastic wrap and a clean
tea towel and place in a warm place to rise until it has doubled in size, about 1 hour.
Melt the coconut oil and leave to cool slightly.
Beat in the eggs, sugar, orange zest, vanilla extract and salt and mix into the risen dough. The dough will be the consistency of a batter.
Line a swiss roll tin ( 32cm x 24cm), with baking paper and pour in the dough, pushing
it out to fit. Place over the grapes. Cover with a piece of oiled plastic wrap (to prevent
sticking), and the tea towel and leave to rise for 1 hour, until it reaches the top of the swiss
After ½ an hour, preheat the oven to 180⁰C.
Place in the oven and bake for 20-25 minutes or until a skewer inserted in the centre
comes out clean.
Place on a wire rack and leave to cool a little before dusting with icing sugar and serving
warm with coffee.
Variation – split pieces of flatbread in 2 and fill with whipped cream flavoured with
Heilala Vanilla Paste and extra grated orange zest.