If you like lemon loaf, this recipe is right up your alley. It tastes like the tropics: sweet toasted coconut with a hint of citrus. I contemplated adding a splash of tequila, but decided to wait and see if the recipe turned out first.
Next time, a tequila-lime glaze is happening.
Coconut Lime Loaf – Gluten Free!
Preheat oven to 350F, lightly coat a loaf pan with coconut oil or cooking spray
In a bowl, mix together:
1 3/4 cup gluten-free, all purpose flour (I use Bob’s Red Mill or Kinnikinnick GF flour mixes. Or, if you have the patience and four hours to mix 80 types of flour with binding agents you can do that too. Any all purpose flour should work though. )
1/2 cup shredded, unsweetened coconut
1 tsp baking soda
1/4 tsp salt
In a separate bowl, whisk together:
2/3 cup plain yogurt (I used organic goat yogurt)
1/2 cup cane sugar
zest of 1 lime + juice from half the lime
1 tbsp coconut oil, melted
1 tsp vanilla
Add dry to wet, pour into loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Eat three slices before dinner.
This recipe confirmed two things:
- Lime is my favorite summer flavor
- I despise ‘zesting’ citrus. Hate it on a cellular level. I’ve been doing a lot of it this week, and if I ever win the lottery, I’m hiring someone to do it for me… and clean up my kitchen messes.
What kitchen or food-related ‘task’ do you dislike? Aside from cleaning up messes.