blueberry coconut loaf

This past weekend I went to the San Juan Islands. The San Juans are a small island chain in northwestern Washington. Several of the islands are accessible by ferry, the largest of which is San Juan Island. The ferry docks in Friday Harbor, which is a tourist's paradise of souvenir stores, restaurants claiming to serve the world's best chowder, homemade ice cream shops, cafes and espresso bars, bookstores featuring local authors, wine tastings, and tons of assorted boutiques.

Being a bit of a foodie, I have a tendency to wander into random food shops wherever I go. Lately when I go exploring I have been on a quest for new starch free things. In Friday Harbor I found a cute little specialty food store called The Gourmet's Galley



(I love how island boutiques have kitschy boat themed names). At The Gourmet's Galley I found some large flaked unsweetened coconut by Bob's Red Mill,
Hungarian paprika, coffee extract, some unsweetened cocoa powder by Dagoba, and apple cider syrup courtesy of Lopez Island Farm. I'm thinking of using the apple cider syrup on pork loin, yum!

For the large flaked coconut, I knew I wanted to bake something, but I wasn't entirely sure what. Then I flipped over the package and spotted a recipe for blueberry coconut muffins. I tweaked the recipe a bit and made a blueberry coconut loaf.

1/2 stick melted butter
1/4 cup stevia in the raw
8 packets Truvia
1 egg
1/4 cup heavy cream
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground sea salt
3/4 cup nut flour (I used peanut flour)
3/4 cup fresh or frozen blueberries
3/4 cup large flaked unsweetened coconut

Preheat oven to 350. Coat a small loaf pan with butter or pan spray, and set aside.

Combine melted butter, stevia and Truvia. Beat on high for one minute.

Add egg and beat on high for 30 seconds.

Add in heavy cream and vanilla until combined.

Beat in baking soda, cream of tartar, cinnamon, nutmeg, sea salt, and nut flour.

Fold in blueberries and coconut. Pour into loaf pan.

Bake 40 minutes, or until a knife inserted into the middle comes out clean.

I ate it warm, fresh out of the oven with some butter on top. It reminded me of the blueberry coffee cake my great-grandma used to make. Enjoy!