Summer Bread with a Tropical Twist

I guess summer is here.  It’s hard to tell when you live in Southern California, because it’s always nice, but when you start seeing women in bikini bottoms in Starbucks, that’s a pretty fair indicator.  Or they could have been shorts, I’m not sure…the clothing is so sparse in these parts.  I’ve seen x-rays that were less revealing.

Anyway, adding onto my seasonal bread series is this delightful little tropical treat.  This recipe can easily be made paleo-friendly by using coconut flour, since there are coconut elements anyway so the taste won’t change.

A BREAD FOR ALL SEASONS: Summer

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Pineapple-Coconut Bread with Macadamia Topping

  • 1  cup sweetened shredded coconut, chopped roughly
  • 1/2 cup coconut oil
  • 1 1/2 cups flour (regular or GF- I used 1 cup GF, 1/2 cup coconut flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar (for more cake-like sweetness, add additional 1/4 cup sugar or 1/8 to 1/4 tsp stevia)
  • 3 large eggs
  • 1 cup plain Greek yogurt
  • 2 cups fresh pineapple chunks, chopped

For Topping:

  • 1/4 cup macadamia nuts, chopped
  • 1 TBSP butter, softened
  • 1  1/2 TBSP brown sugar

Preheat oven to 350 degrees.  Grease 9 x 5 inch loaf pan.

Mix together flour, salt, baking soda.  In separate bowl, mix oil and sugar with whisk.  Beat in eggs, one at a time, with hand mixer, followed by yogurt.  Fold in pineapple and coconut. Fold together wet and dry ingredients. Pour into pan.

Mix together macadamia nuts, brown sugar and butter.  Sprinkle over top.  Bake for 1 hour or until toothpick inserted in middle comes out clean.

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A Bread For All Seasons… An A-Hole With No Reasons

My blog entries have been slacking as of late.  It isn’t for lack of trying.  Rather, I blame The Disappearing Man.  You know, the guy you start texting with back and forth for a few days, maybe a week or so, and then he drops off completely?

This enraged me the first few times it happened.  To some (including myself), I have a distasteful personality.  I am sarcastic, condescending at times and have a tendency to repeatedly insult Californians despite the fact that I am now living in their state.  However, I would think that if I were so repellant, a guy would figure that out sooner than two weeks into the communication.  It’s pure laziness and lack of instant gratification with these men that causes them to lose focus.  I’ve even had some message me a month later, undoubtedly when they found themselves with a period of boredom in between work/sleep/Lakers game/masturbating.  (I don’t respond.)

Well, if I can’t have men, I can at least have carbs……

Last fall I became obsessed with making quick breads, baking them in cute containers and distributing them to the people in my life.  You know…coworkers, friends, my psychiatrist.  I decided to do a seasonal bread four times a year.  My Harvard-bound brother thinks I should call this series “A Bread For All Seasons, A Bread For All Reasons”.  I told him to get a hold of himself, as I am not running a booth at the vegan farmers market and wearing a dress made of hemp.  Cloying whimsy aside, I present to you:

A BREAD FOR ALL SEASONS: Spring

lemon blueberry

Lemon- Blueberry Bread

  • 1 1/2 cups flour (regular or GF)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup coconut oil (or any oil)
  • 3/4 cup sugar (add extra TBS if using coconut palm sugar)
  • 1 Tbsp. finely grated lemon zest
  • 3 large eggs
  • 1/2 cup whole milk (or canned coconut milk)
  • 1 tsp. pure vanilla extract
  • 1 cup fresh blueberries

for GLAZE, combine:

  • 1 TBS fresh lemon juice
  • 1/2 cup confectioners sugar

Pucker Up!

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