Monday, June 28, 2021

Banana, Pineapple and Coconut Bread


 Recently, Mardi posted a recipe for Banana, Pineapple and Coconut Bread on Instagram. I was intrigued by the combination of banana and pineapple, and the fact that this cake is made with buckwheat and coconut flours.

For reasons that I could no longer remember, I had both buckwheat and coconut flours in my pantry, so all I needed to buy was pineapple. Instead of using tinned crushed pineapple, I cut fresh pineapple and crushed it in the food processor.

This banana “bread” is rather delicious, with a slightly grassy nutty flavour from the buckwheat. The fruit makes the cake moist.  

For those with dietary constraints, this bread is gluten free, and the only sugar is in the fruit. 

I really enjoyed this change from the run of the mill banana bread, and it is very easy to make. Give it a go!



Tuesday, June 15, 2021

TWD - Coconut Patties


This week’s Tuesday with Dorie tecipe is Coconut Patties.  As you’d expect, these are flattened coconut macaroons shaped in a biscuit cutter, and flavoured with lemon, lime and vanilla.

I was underwhelmed at the thought of making these, but they were actually very tasty.

Dorie had made a pink, rose flavoured version of these as well. That version could be made into a Cherry Ripe flavour by adding finely chopped glace cherries. These patties are a coconut blank canvas, so you could flavour them any way you like.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.


Tuesday, June 1, 2021

TWD - Natasha’s Mum’s Fruit and Walnut Bread Bars



This week’s Tuesday with Dorie recipe is Natasha’s Mum’s Fruit and Walnut Bread Bars - quite a mouthful!

These bars are not bread, but an egg white based biscuit filled with dried fruits and nuts. I used figs, apricots and glace cherries as the fruit - Dorie and Natasha are keen in crystallised ginger but I didn’t have any.
 


A quarter of the recipe yielded 5 largish bars - fine with me, even if slightly bigger than the originals.

These are good biscuits - and I love the fact that they have an Australian connection.

To see what everyone else made this week and what they though if it, visit the LYL section of the TWD website.