Coconut bread with blackberry butter
SERVES: 8 Ingredients 100g (1 cup) coconut flour 1⁄2 teaspoon bicarbonate of soda (baking soda) 1 tsp baking powder 2 eggs 6 egg whites 125 ml (1⁄2 cup) extra-virgin olive oil 120 ml (maple syrup 2 tbs fresh coconut, grated 1 quantity blackberry butter BLACKBERRY BUTTER: Makes 250g 125g blackberries 1 tbs raw panela sugar 125g butter Method Combine the berries and sugar in a bowl and leave for an hour or two (or preferably overnight) to bleed. The next day, strain the syrup and set aside. Beat the butter until light and creamy using a wooden spoon, then gradually beat in the syrup until it’s absorbed and you have a purple butter. Beat in the whole fruit to combine. It can be as rough or as refined as you like. It’s entirely up to you as it will still taste the same. Use it straight away while it’s soft, or roll the butter into a cylinder in plastic wrap, label well and store in the freezer. Preheat the oven to 175C. Grease and line the bottom and sides of a 21 x 11 cm loaf tin with baking paper. Sift the flour, bicarbonate of soda, baking powder and 1⁄2 teaspoon salt into a mixing bowl. In a separate bowl, using an electric mixer, beat the whole eggs and egg whites with the oil and maple syrup at low speed (or swiftly by hand) to combine, before raising the speed to whip the mixture to a fluffy texture. Add the flour mixture and beat at low speed until just combined, then fold through the grated coconut. Pour the batter into the prepared tin and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool for 20 minutes in the tin, then turn the cake out and cool on a wire rack. Serve the bread fresh with lashings of blackberry butter, or toast the bread to give it a nice crisp texture – this will also enable the butter to melt. The recipes on this page are from Real Food By Mike by Mike McEnearney, published by Hardie Grant Books, RRP $45.