Co­conut bread with black­berry but­ter

Whitsunday Times - - TASTE | LIFE -

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.

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