The rest on Sunday was quite exhilarating. I visited my sister, with my whole family, and “buss a lime”. My brother in law is a master cook, being in the catering business for over fifteen years. So you know this visit, turned into a “lime”, would have quite a few surprises. But I won’t let the surprises out of the bag as yet. You’ll just have to wait for the posts this week. I’m just as excited to post the recipes. Anyhow, on to the post.
I know I had already posted a coconut bake recipe before, but this time I had to share with you another innovative recipe, wholewheat coconut bake. This one is made with yeast and the bake comes out softer. I am yet to figure out which one of the recipes I like the most. They both taste delicious and can go with anything when hot: butter, cheese, vegetables, etc. or they can be eaten without any filling.
This recipe isn’t as fast as the first one, because the yeast takes some time to raise. But the wait is worth it! For example, this coconut bake recipe was made Saturday and up to today (Monday morning) it was still soft; no heating was required. I think I am leaning towards this one now. :^)
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
3/4 cup finely grated coconut
½ -3/4 cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)
Make a well in the centre of the flour mixture and pour the liquid.
Add a little more water if necessary.
Roll in a ball and placed in a bowl that is dusted with some flour.
Allow to rest until it has doubled in size.
Place in an oven and bake at 250°F for 20 minutes or until golden brown.
Well, that’s it for this post. See you tomorrow!