Photo: © Kathleen Finlay
Coconut vinegar takes this garlic bread to a whole new dimension. If you don't have coconut vinegar, use white-wine or red-wine vinegar.
Serves 4 to 6
1 baguette
1/4 cup fresh parsley leaves
1 large clove garlic, coarsely chopped
3 Tbsp. coconut oil
1 Tbsp. extra-virgin olive oil
1/2 tsp. coconut vinegar
1/4 tsp. chili flakes
1/4 tsp. sea salt
Preheat oven to 350° F.
Cut baguette in half horizontally, without cutting all the way through.
In a tall container, combine parsley, garlic, coconut oil, olive oil, coconut vinegar, chili flakes and salt. Blend with an immersion blender until well mixed but not completely smooth.
Place bread on baking sheet and spread mixture evenly on cut sides. Close bread and bake for 10 minutes. Open bread and bake until toasted, about 5 minutes.
Cut into 2-inch pieces and serve warm.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
Serves 4 to 6
Ingredients
Directions
Preheat oven to 350° F.
Cut baguette in half horizontally, without cutting all the way through.
In a tall container, combine parsley, garlic, coconut oil, olive oil, coconut vinegar, chili flakes and salt. Blend with an immersion blender until well mixed but not completely smooth.
Place bread on baking sheet and spread mixture evenly on cut sides. Close bread and bake for 10 minutes. Open bread and bake until toasted, about 5 minutes.
Cut into 2-inch pieces and serve warm.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
Published 06/24/2014
