RECIPE: Strawberry Coconut Bread

Sugar is my biggest vice in life. Seriously. I don’t drink. Don’t do drugs. Don’t smoke. Don’t eat junk food. I exercise. I eat well. But sugar? Oh… it’s my kryptonite, and I KNOW how evil sugar is for the body, not just for weight, but overall health. I have such a hard time resisting, though, like a fresh warm popover straight from the oven. How could anyone resist that?
popovers

Luckily, I’m not into cheap, highly processed treats or candy bars full of chemical crap, but I do love quality baked goods. I also know, there’s a high likelihood sugar contributes to my migraines, and that in order to stay pain free, I need to limit my indulgences, so I try to save my splurges for the weekends. Would I like to be sugar free eventually? You bet. Am I there yet? Not quite, but I do try to make good choices.

The best way to take control of how much bad stuff is ingested is to… take control. Make your treats at home, that way you can find ways to minimize the bad stuff, like I recently made a pie crust using whole wheat flour (because I was out of white) and it was great! Or I often reduce the amount of sugar in recipes. I’ve tried agave substitutions, but haven’t had stellar luck and I’m a little leery of Stevia because it’s a plant I don’t know, which I’m sure is silly, but I need to be cautious. After all, Irish Moss, used in many raw foods as a thickener, is carrageenan, so forgive me if I’m suspicious. I know many people use it and love it.

**Okay. Side note. I’m writing this in my newsvan during a break, and I popped out to use the Starbucks bathroom, and what’s next to Starbucks?? A cupcake store. I love cupcakes! Who doesn’t love cupcakes? But you know what? I resisted. YAY ME!**

Now back to the story. Feller and I hopped on the bikes last week for a vacation…

LoriSporty

We went to Arizona, then Joshua Tree, then to the historic Crystal Cove Cottages, totally forgetting about the gigantic basket of strawberries my feller bought at the farmer’s market the weekend before. After two weeks in the fridge, we figured they’d be wasted, but they weren’t! Granted, they were a bit on the mushy side, but they didn’t have mold, so… we pureed them.

straw1 I’ve often said my feller has the reincarnated soul of a Mexican grandmother packed into his Irish-Austrian body. He makes Mexican from scratch like nobody’s business. One of his current obsessions is cooking with Masa flour. So what did he do with the borderline strawberries? Used them to make this decadently wonderful strawberry bread based on a Maseca recipe for Orange Bread. Next time, we’ll make it with a bit less sugar, maybe even half agave/half sugar since the agave would probably work well with the corn taste. This is a very dense, very moist bread, positively BURSTING with strawberry flavor.

strw3 In fact… we both thought the taste was familiar, with the strawberry and the coconut. Remember these Zingers?

hostess

Yep. Tastes kind of like them, but without the cream (or the chemical after taste)… and oh so much better.

STRAWBERRY COCONUT BREAD

Straw1

INGREDIENTS

    • 2 sticks butter
    • 3 eggs
    • 1 cup sugar
    • 1 cup masa flour like Maseca
    • 1 cup King Arthur wheat flour
    • 2 Tbsp baking powder
    • 20 oz pureed strawberries
    • 1/4 cup cherry cider or any juice
    • 1/2 cup unsweetened flake coconut (we used Uncle Bob’s)

INSTRUCTION

    1. Preheat the oven to 300°F (150°C)
    2. Mix the butter with the sugar, then add the eggs one by one, beating until well incorporated.
    3. Sift together the masa flour, the wheat flour, and the baking powder.
    4. Put half of the flour mix into the butter mix and beat the batter until it is well blended, then add the other half of the flour mix. Add the pureed strawberries and the coconut, then add juice until the batter looks the right consistency.
    5. Place the mix in a floured baking pan, sprinkle with more coconut, and bake for 60 to 90 minutes at 275°F (135°C) depending on the oven.
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We hope you enjoy this as much as we did!

straw1

Until next time when I bore you with my eco-friendly new lunch box stuff…

Later gators!

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