Raspberry Coconut Bread (dairy free)

So I may have skipped my Monday morning gym class, just so I could go home and listen to the rain on the roof and do some therapeutic baking.  Maybe not the most sensible decision, but I thoroughly enjoyed my quiet morning and the boys are loving this Raspberry Coconut bread for afternoon tea (leftovers sliced and frozen for lunch boxes). The gym will still be there next week, I told myself, but the rain might not be!

We’ve been in our current home since November, and it dawned on us as the rain softly fell on Sunday, that this was the first time we had a rainy day in this house. 

Even the boys commented on it and how nice it was to get in a tracksuit and snuggle down on the lounge while our dry garden soaked up the goodness. 

They must be getting older.

I remember many, many rainy days when they were younger that would reduce me to tears as I struggled to keep 3 energiser bunnies happy inside. 

I had always loved a rainy day, enjoying being forced to ‘batten down the hatches’, potter around home, read, have a cuppa…..until I became a mum of 3 busy boys that is. 

Fast forward to now and thankfully some of those things I love are starting to rub off on them in small ways. 

I found my eldest son sitting on a lounge, guitar at his feet and a bowl of crackers in his lap. ‘What ya’ doin?’ I casually stated as I walked past. “Just listening to the rain” he said. No screen in sight, I silently did a ‘yippee’, without showing too much reaction, and walked on. 

Our middle son rushed to get in his tracksuit and offered to make everyone a hot chocolate. 

And the youngest loudly declared “Let’s have a family movie and cuddle on the lounge!” 

I have dreamt of days like this for a very long time.  

If they can all look like that, bring on the rain I say!

Raspberry Coconut Bread (dairy free)
Serves 10
A one bowl, moist coconut loaf studded with raspberries.
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Prep Time
5 min
Total Time
1 hr 5 min
Prep Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 400 gram tin coconut cream
  2. 1 3/4 cup desiccated coconut
  3. 1 egg
  4. 2 teaspoons vanilla extract
  5. 1 1/2 cup wholemeal plain flour
  6. 2 teaspoon baking powder
  7. 1/2 cup sugar
  8. 1 cup frozen raspberries
Instructions
  1. Pour coconut cream into a mixing bowl and add the coconut. Stir and leave to sit for 30 minutes. The coconut will absorb the cream.
  2. Add the rest of the ingredients, except the raspberries and mix thoroughly.
  3. Gently stir in the frozen raspberries.
  4. Pour mixture into a greased loaf tin.
  5. Bake at 170 degrees celsius for 1 hour, or util a skewer inserted comes out clean.
  6. Exceptionally good eaten warm, just let it cool enough for you to be able to slice it.
Notes
  1. To freeze, allow to cool completely, cut into slices, and wrap individually.
Adapted from TASTE.com
Adapted from TASTE.com
cook fast eat slow https://www.cookfasteatslow.com/

 

 

1 Minute Lemon & Coconut Mug Cake and Lessons from a Little Blue Fish

I never thought I would be reminded of some important life lessons from an animated movie about a little blue fish.

As I sat watching Finding Dory with the family, I found myself fighting back tears.

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Dory, with her short-term memory loss, really struggled to survive in the ocean and needed a buddy with her most of the time to help guide where she was going.

She had lost her family and she was afraid.

She was different to the other sea creatures and lacked the skills the other fish had to survive.

The creatures that end up helping her find her family had their own difficulties too, such as the Whale shark with bad eye sight and the Octopus, with relationship and commitment issues. Nemo and his dad Marlin, knew what it was like to lose someone they love, but despite their fears of it happening again, agreed to help Dory find her way home.

 Just Keep Swimming.

And when Dory finally made it home, her parents had not given up either.

They had been faithfully waiting for her to make her way home, laying out paths that might help her eventually remember and find them.

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You’re in another hard season.

Just Keep Swimming.

You thought maybe the battles were slowing down, or it was your turn for a break from the hard stuff.

But life doesn’t work that way and you find yourself weary and discouraged.

Just Keep Swimming.

Despite the fear and the pain and the difficulty.

Just Keep Swimming.

And don’t swim alone. Gather your crew around you, your imperfect, motley crew of people who love you unconditionally, and get them to pull you along when you don’t think you can go any further.

Do the next thing. Take the one next step.

Don’t look too far ahead, but for today, just don’t give up my friend.

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1 Minute Lemon & Coconut Mug Cake
Serves 1
Lemon and Coconut Cake, mixed and cooked in a mug in 1 minute in the microwave.
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Prep Time
2 min
Cook Time
1 min
Total Time
3 min
Prep Time
2 min
Cook Time
1 min
Total Time
3 min
Ingredients
  1. 4 tablespoons self raising flour
  2. 2 tablespoons desiccated coconut
  3. 1 tablespoon raw sugar
  4. 3 tablespoons coconut milk (or normal milk)
  5. 1 tablespoon light olive oil
  6. 1 egg
  7. 2 tablespoons store-bought lemon curd
Instructions
  1. Mix flour, coconut and sugar in a 11/2 cup capacity mug or cup.
  2. Mix well.
  3. Add milk, olive oil and egg.
  4. Mix till thoroughly combined.
  5. Gently stir through lemon curd, do not mix in completely.
  6. Cook in the microwave for 50-60 seconds.
  7. It will puff up and rise to the top. If the cake batter is not fully cooked, put in for another 10 seconds or so.
  8. Enjoy immediately with extra curd and cream if desired.
Adapted from Tasty Express
Adapted from Tasty Express
cook fast eat slow https://www.cookfasteatslow.com/