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El albergue

El albergue

Wednesday, May 14, 2014

Coconut Lime Bread

Today was a rug-shakin’, floor-sweepin’, dust-dabblin’ kind of day. And as I wiped, rubbed, and vacuumed my way around the apartment, listening to my audio book, I fell into one of those moods that so often seem to come in the wake of a cleaning spree… BAKING TIME!!!

I don’t know what exactly it is, there’s just something about cleaning that makes me want to get my perfectly clean kitchen all messy again and create yummy order out of impetuously unnecessary chaos. Plus, we had about seven lovely little plums on the counter that were just on the verge of becoming unseemly as well as a few crisp Granny Smiths that somehow have been constantly avoided at lunch and snack times this week in favor of the more blushing Pink Ladies in the fruit bowl.

And then I saw the cute little limes Zach and Kali got at the produce market this weekend, and my mind immediately went tropical, with plenty of toasted coconut to top it all off. Mmm…

So I looked up a few recipes online for inspiration, puttered around with the ingredients, scooping this and slicing that, and came out with something that perfumed the entire apartment with a warm tropical breeze to greet anyone who might walk through the door.

It was wonderful fresh out of the oven with a steaming mug of tea on the side, and I’ll bet you it disappears more quickly than… you name it!



For the curious, here’s the general outline of how it happened, although no exact measurements were ever made.

I started with seven plums and two apples, finely diced.
Added in the zest and juice of one lime.
Some granulated sugar (half cup?) and a goodly dollop of honey.
About a cup and a half of toasted unsweetened coconut.
Stirred in 1 egg, more or less 1/3 cup Greek yogurt and ¼ cup olive oil.
Maybe 2 teaspoons baking soda and 2 teaspoons of baking powder plus ½ teaspoon or so of salt.
Then ¼ cup oat bran as well as about ¾ cup oats.
A final cup or so of flour, and it was right away into the oven in two loaf pans.
It baked at 350 for around about an hour, and then got piled up with this lovely topping:
About a cup and a half toasted unsweetened coconut, a cup of powdered sugar, the zest and juice of one lime, and 2 Tablespoons cream.

I popped the two mounded pans back in the oven for another ten minutes, and then served it up nearly straight from the oven in nice, thick slices because no one wants a dinky piece it was so crumbly smaller pieces would automatically have ended up as ignominious piles of crumbs.


Oh yes… and there’s still some left for breakfast! Score!

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