Today was one of those mornings when I just decided to go all out and make a big and tasty breakfast. Wasn’t sure exactly what I felt like so I went for something hot, something cold, something fruity and something bitter. It ended up being so amazing.
I’ve made this coconut bread before and I absolutely will make it again! It is absolutely one of my favourite things to have for breakfast. Not only is it great as bread but when Im too impatient to wait the full hour for it to cook in the oven, I make it in to muffins instead.
1/4 cup of extremely finely grated apple (see photo below)
1 1/4 cup almond milk
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup raw sugar
1 1/2 cups shredded coconut
1 tablespoon lemon juice
1/4 cup + 2 tablespoons vegetable oil
Preheat oven to 180C and line a 9″ x 5″ loaf pan with baking paper.
Peel and grate the apple (Note: I always use grated apple instead of apple sauce because it’s a much healthier option)
Mix in the almond milk and vanilla extract and set aside. In a larger bowl combine the flour, baking powder, baking soda, cinnamon, sugar and coconut.
Make a well in the centre of the mix and pour in the almond milk/apple mix. Add in the lemon juice and stir the wet and dry ingredients until they are just combined.
Mix in the oil. The mix will be thick. Spread in the lined pan and bake for 1 hour (test with a cake tester, if it comes out clean then the bread is ready). The bread is amazing when served hot!!
Baked Grapefruit Wedges:
Really had no idea what these were going to turn out like but thought I’d give them a shot. They ended up being a perfect mix between bitter and sweet with a really amazing texture!
Slice the grapefruit as thin as possible. Place on baking sheet and sprinkle with cinnamon and brown sugar
Bake on 180C for 20 minutes. Remove from the oven and slice in half. (Note: You can cut in half before you place in the oven, I only decided half way through that I wanted wedges)
Flip the grapefruit wedges over and let the other side cook in the oven for another 20 minutes.
So simple and delicious! All you need to do is cut your cantaloup in half (if you have a full one). Spoon out the seeds and discard. Using and ice cream scoop or a spoon, scoop out the cantaloup and chop slightly (this will make it easier to eat). And place back in the cantaloup – which should resemble a bowl now.
Top with any fruit, seeds or granola you desire! I used:
Seed Mix (buckwheat, sunflower seeds, sesame seeds, linseeds, millet, chia, amaranth and poppy seeds)
As previously stated I love rosewater, and no one can deny that rosewater and watermelon go together perfectly. So i decided to turn that in to a drink and made rosewater lemonade (pictured below) and watermelon juice