coconut

A few weeks ago I found myself standing in front of a huge Bob’s Red Mill display that had an incredible assortment of flours and grains- many of which I had not seen on store shelves before.

I grabbed some graham flour and some whole wheat bread flour, but then my eye landed on High Fibre Coconut Flour. News to me, I have never seen such a thing- so tossed into the basket it went.

That package sat around for a few weeks until I could decide what to make with it. I finally decided to reinvent my pumpkin quick bread recipe- not that it needed any fixing, it certainly wasn’t broke, but as you know, I love to play. I am also still mesemerized by the quinoa I made a week or so ago and still thinking on how to add that into other things.

Somewhere in the back of my mind was a cookie recipe or something that used the grain uncooked. I searched for it but couldn’t find it. So naturally I just decided to give it a go- how much trouble could I get into?

I replaced a half cup of all purpose flour with the coconut flour. The package warns about the high absorption of the flour and the potential need for added moisture. The flour has a lovely coconutty aroma straight out of the bag. I knew from the start I was in for something good.

When all came together the consistency was definitely different than what I am used to. More pasty, but not gummy. I split the batter between two standard loaf pans. I was a little nervous about that dense batter, but I also like a biscotti-esque slice of this quick bread and it toasts beautifully.

They both baked beautifully and I am thrilled. Out came a dense, not too sweet and fragrant loaf. The quinoa gives it a nutty little crunch that I rather quite like. It sliced beautifully and I was right, toasted up divinely.

Now in the morning I take two of the pre-sliced pieces and tuck them into the toaster as my latte brews. A great way to start off the day.

Coconut Pumpkin Loaf with Quinoa