Wednesday, February 5, 2014

In the Kitchen with Jason: Carrot Coconut Bread


This bread wasn't like anything I expected. This isn't to say that it tastes bad. It actually is quite good. You definitely need to like coconut (a lot) to enjoy this recipe. Since Jess and I both do, the recipe works for us. One bonus is that we routinely keep all of the ingredients for the bread in our house. We found the original recipe in a Cooking Light magazine.

Ingredients

  • 1/2 cup coconut oil 
  • 2/3 cup packed brown sugar 
  • 2 eggs
  • 1 1/2 cups grated carrots
  • 1 cup white whole wheat flour 
  • 1 cup white flour 
  • 1 tsp baking powder
  • 1/4 tsp salt 
  • 1 cup sweetened flaked coconut
Directions
  1. Heat oven to 350 degrees. Coat a bread pan with cooking spray. 
  2. In a large bowl, beat oil, sugar and eggs until well combined and fluffy. 
  3. Stir in carrots until just combined. 
  4. In a small bowl, whisk together both flours, baking powder and salt. Beat dry mixture into wet mixture until just combined. Stir in coconut. 
  5. Transfer mixture to pan, smoothing out the top the best you can. Bake at 350 degrees for 1 hour. Cool 15 minutes in pan, then turn onto a rack and cool completely. 
Please enjoy!

Chef Jason 

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