Tuesday, October 8, 2013

Blueberry Coconut Sweetbread

I'll admit...this was a pantry recipe. The type of recipe that comes together because I honestly needed to use up some things hiding in the cupboard (and was too lazy to go to the store). You can do wonders with some flour and fruit. Blueberries and coconut taste amazing together! Plus the soaked dates add sweetness without sugar. Truth is, you only need to soak dates for about 20-30 minutes and if you have really juicy medjool dates sometimes you can get away without soaking them so DO NOT fret. You can also replace the coconut milk in this recipe with almond milk. This is a flatbread. I don't bother trying to let it rise as that calls for a perfect calculation of ingredients - here you can add as much fruit and good stuff as you want. It is easy and really, you can't go wrong.

Blueberry Coconut Sweetbread

¼ cup white rice flour
¼ cup brown rice flour
¼ cup tapioca starch
5 soaked dates
¼ cup macadamia nuts
2 Tbsp coconut flakes
¼ cup coconut milk (lite)
½ cup blueberries
¼ tsp xathan gum or 1 tsp flaxseed powder
1 Tbsp coconut oil
touch of vanilla extract
pinch of sea salt

PREHEAT oven to 350F

For this recipe, you need either a food processor or a pretty hearty blender but other than that, it is as simple as it gets...all you need to do is blend until smooth. It is easier if you start blending with the dates, blueberries, coconut milk and coconut oil then add your flours, nuts, coconut flakes, salt, vanilla, xathan gum.


Once blended, you'll want to line a baking sheet with parchment paper and use a spatula to get your mixture onto the sheet. I spread evenly at about 1-2cm thick. You'll bake at 350F for 20 minutes or until you see the edges browning. Serve with a bit of coconut flakes and maple syrup. Any leftovers can be frozen or refrigerated for later. Such a delicious treat for the little ones!

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