Monday, September 13, 2010

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!

3 comments:

  1. Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  2. My sister, Cynthia DeStaffany, forced my brain-injured mother into GIVING her our family business, The Gourmet's Galley, in Friday Harbor, after the whole family had built that business TOGETHER. Cynthia did this while she continued to ignore and severely neglect Mom, allowing Mom to live in terrible squalor with unpaid bills for YEARS.

    When my husband and I found out and tried to put a stop to all of this, my sister intervened, and scared my mother into allowing it all to continue until Mom's death in 2011. Mom's house insurance lapsed, her electric bill was shut off many times, and her property was very nearly lost in an auction due to unpaid taxes. My sister was against us hiring a housekeeper or nurse for Mom, so Mom declined our many offers of help. Yet when Mom died, my sister was right there to take Mom's property, her (now-dilapidated) house, and nearly everything in it. This is after she did the exact same thing to our Dad.

    When you shop at The Gourmet's Galley in Friday Harbor, you are condoning and further supporting this reprehensible behavior. Please STOP! My Mom did not want any of this to happen, but felt powerless to stop it. BULLYING IS WRONG. Don't let it continue by spending money in this shop.

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