RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
COCONUT RASPBERRY BREAD
I found this recipe on About.com, Australia/New Zealand food. I am posting for ZWT 8 and I haven't tried it yet, but it sure sounds delicious!
Provided by AlaskaPam
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease a loaf pan with butter.
- Whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, and stir.
- Make a well in the dry ingredients and gradually stir in the egg mixture, stirring until it is just combined. Add the melted butter and stir just until it is smoothly mixed, don't over mix. Gently stir in the raspberries.
- Pour the batter into 2 loaf pans and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
- Let the bread cool for about 5 minutes, then turn out onto a wire rack to finish cooling. Good with butter and jam, or just on it's own.
Nutrition Facts : Calories 1874, Fat 74.2, SaturatedFat 53, Cholesterol 285.1, Sodium 1015.6, Carbohydrate 276.7, Fiber 10.7, Sugar 141.5, Protein 31
RASPBERRY, BANANA & COCONUT BREAD.
Make and share this Raspberry, Banana & Coconut Bread. recipe from Food.com.
Provided by joolsB
Categories Dessert
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- Grease and line a loaf pan with baking paper (I make 2 smaller ones).
- Sift flours together and add sugar.
- In a separate bowl, combine banana's, eggs, milk and melted butter.
- Stir in thawed raspberries.
- Pour wet mixture into the flour and sugar and stir till combined.
- Pour into a loaf tin and cover with greased foil to stop over browning.
- Cook for 45 - 50 mins or until firm.
- Turn out once cool.
Nutrition Facts : Calories 216.3, Fat 6.7, SaturatedFat 4.4, Cholesterol 44.1, Sodium 47.2, Carbohydrate 36.2, Fiber 1.8, Sugar 17.2, Protein 3.9
PEAR RASPBERRY COCONUT BREAD
I was looking for a recipe for a pear and raspberry bread/loaf. Found this on www.taste.com.au. Highly recommend this site for lots of good Australian recipes. Recipe by Gemma Purcell
Provided by Wendys Kitchen
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
- Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.
- Gently stir in the pears and frozen raspberries make sure you don't over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 2, Cholesterol 35.2, Sodium 292.5, Carbohydrate 36.5, Fiber 2.6, Sugar 18.4, Protein 3.6
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
COCONUT-RASPBERRY BREAKFAST PUDDING
Whole grains and berries give each bowl of this nourishing vegan breakfast 5 grams of fiber, which keeps cholesterol in check and can increase heart health. The coconut milk makes the pudding creamy and completely dairy-free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Bring uncooked rice blend and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
- Add coconut milk, maple syrup, and 1/2 cup water; stir to combine. Stir in cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in frozen raspberries. Transfer mixture to a bowl set in an ice-water bath; stir occasionally until chilled. Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut flakes, if desired.
COCONUT BREAD
My adaption of Coconut Bread based on several sources trickling down to SmittenKitchen. She wrote "This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins. The crumb is more coarse than banana bread, and less squishy-moist. Also the texture changes from the dark crust to the tender center that makes this bread excellent toasted with a pat of butter and sprinkling of powdered sugar.
Provided by momaphet
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
- In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth - be careful not to overmix.
- Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Nutrition Facts : Calories 4390.3, Fat 145.3, SaturatedFat 99.3, Cholesterol 597.9, Sodium 2592, Carbohydrate 692.7, Fiber 22.1, Sugar 263.2, Protein 82.4
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