Sourdough Coconut & Honey Loaf

What is slim and loooooong...? ;)

I bought a slim-long loaf tin when I was back in Japan last time, and finally got around to try it out with this aromatic Coconut & Honey Loaf.

Ingredients:

Strong flour 125g

Plain flour 125g

Starter 110g

Milk 160g

Honey 25g

Coconut butter 2tbsp

Salt 4g

This loaf has such a nice smell from the coconut (I use homemade coconut butter because it's much cheaper than shop bought ones!) and natural sweetness from the honey. The dough might seem pretty weak as it's got 50% plain flour, but don't worry, this is what make the crumb nice and soft.

Good size for small hands. ♥︎

Mini loaf three ways...

Plain.

Buttered.

Eggy bread or French toast (by Andy).

They were all nice but, the best was Andy's quick eggy bread. Good call for doing that! (Hum, I actually don't know his eggy bread recipe...). 

What do you put in your eggy bread?

Croissants with Lemon Yeast

My new Lemon Yeast is doing pretty well, and the sweet smell of the starter inspired me to make some pastry stuff with it such as...,Croissants, yay!

The recipe is the same as Croissant - Strawberry Yeast -.

Although the lemon starter has a quite strong lemony smell that carried on to the dough, I didn't really taste the lemon when the bread is baked.

This time, I made three different types of croissants.

Plain...

Almond... (filling recipe below.)

Lemon and coconut... (filling recipe below.)

Almond filling -

Ingredients:

Almond powder 50g

Sugar 40g

Butter 40g

Egg 30g

• Cream all the ingredients and chill in the fridge. 

Lemon & Coconut filling -

Ingredients:

Fresh lemon juice 100ml

*Sugar 50-100 g

Egg 2

Coconut butter 75g

Lemon zest 1/2 tsp

(*50g make it very lemony and sharp. Adjust the amount according to your desired sweetness.)

• Mix all the ingredients together in a heat proof bowl, and Bain Marie until the mixture thickens. Sieve the mixture for a smooth texture.

I made these croissants a day before the Race for Life 10km run so that I could treat myself after my race. And yes, I did... I had four of them afterwards! The flaky buttery pastry was the best cure for my empty and exhausted stomach...:D

Andy made me omelet to make a croissant sandwich.

Seriously..., the Croissant sandwich...

If I didn't care about my figure, I would choose croissants as my sandwich bread all the time...;d

Gluten free vegan coconut cookie

The other day I was talking to my sister on Skype, and she told me that she had made cookies first time in a long time... and there was me thinking... 'Oh, I haven't made cookies for a little while, I want to make some too!'

So, when I came off the call, I went into the kitchen and I started mixing the ingredients.

This time I've tried a new 'vegan' cookies with my homemade coconut butter. I made the coconut butter by food processing coconut flakes about 10 minutes until they became like 'butter'.

I also use gluten free flour, so the cookies ended up being both 'vegan' and 'gluten free'. Humm, I like the sound of it...;) But, not only do they sound nice and healthy, they also taste well good!

The sweet smell of coconut was so good, and I loved how it crumbled!

Lana loved it too. 

She even said 'more biscuit?' when she finished her half. ;D

Ingredients:

200g coconut butter

1tsp sesame seed oil

50g brown sugar

100g Gluten free flour

Gluten-free Coconut Lemon Tart

Coconut is one of the great alternatives to flour when it comes to gluten-free baking. I use just the coconut flour as a substitute of flour for my Coconut Swiss Roll, which works very well. However, for tarts or cakes that requires more height, you do need some more fine flour substitutes such as gluten-free plain flour or rice flour.

With this coconut tart, I used gluten-free plain flour, same as my Gluten-free Bakewell tart, but replaced some flour with the coconut flour and I also used coconut flour in the filling. When the tart was in the oven, the kitchen was filled with the smell of beautiful coconut and refreshing lemon... I couldn't wait to taste it!

Ingredients:
Pastry

Gluten-free plain flour 200g

Coconut flour 50g

Butter 100g

Sugar 100g

Egg 1

----

Lemon filling

Lemon 2 (juice and zest)

Sugar 150g

Egg 1

Butter (melted) 85g

Coconut flour 30g

1. Prepare the pastry. (follow the Sweet pastry recipe).

2. Preheat the oven to 180ºc. Blind bake the pastry for 10 minutes.

3. Make the filling. Combine all the ingredients together, and mix well.

4. Pour the filling in the blind baked tart. Bake 35 minutes. (If the top of the tart start to brown, cover with foil.)

5. Chill in the fridge for at least 2 hours, or overnight.

The crusty coconut pastry is a perfect match with the sweet lemony filling... ;D

More tart?

• Lemon Meringue Tart
• Nut About Nut Tart
• Chestnut Tart
• Pumpkin Tart
• Apple Almond Cheese Tartlet
• Glten-free Bakewell tart
• Plum tart

Coconut Swiss Roll

My love for Swiss rolls has been mentioned quite a few times here on my blog, and the recipe has already made it to BON APPETIT.

This Coconut Swiss Roll is a variation of my basic Swiss roll, but it's a little bit different.

It has no sugar, no flour in the actual sponge nor in the cream. Hum, good news for those who are watching their sugar and carb... Well, I'm not a health mania but I still love this Swiss roll!

I used coconut flour in stead of plain flour and honey as a substitute for sugar.  (I've been using a lot of honey recently, aren't I? ;D) Although some of the ingredients are replaced, the method of making the sponge is the same as the basic Swiss roll sponge.

The sponge had less volume and was slightly more fragile than the basic Swiss roll but still had a nice texture with a beautiful flavour of coconut.

I rolled dairy free cream and my homemade coconut jam known as Kaya in the middle (I came across Kaya when I was in Malaysia and loved it so much that I often had roti kaya for dinner...).

So here we are..., ultimate Coconut Swiss Roll! I have to admit it was really good that I had more than half the cake to myself, but still there was no sugar, no flour, I didn't feel guilty at all! In fact I felt super satisfied! ;D

More Swiss Rolls?
Chestnuts Swiss Roll
Thank you cows... Swiss Roll
Grape jam Swiss roll
Blackberry and cream cheese Swiss roll Bush de Noel
My Birthday Swiss roll
Dad's Birthday Swiss roll

Mango & Coconut macaron

A sequel to Matcha macaton...

Another macaron, mango and coconut this time. I added mango flavouring to the biscuit and put coconut icing in the middle. It was like a tropical taste explosion in my mouth. I liked it. ;)

Because I added a liquid flavouring in the meringue the biscuit batter was slightly wetter than normal which made the biscuit a tiny bit softer than I would have liked... But all in all it was another successful bake!

The coconut icing was nice too. After resting the macarons in the fridge, the filling sort of soaked in the biscuit a little, which was well tasty!

Ghoriba coco

On The World of Sweets, I've made cookies and macaroons before... and I love both of them. This Moroccan Ghoriba is like half cookie and half macaroon, and it is certainly one of the best tea time treats for me.

The chewy texture is like macaroons yet the semolina flour makes these cookie nice and crusty too. The icing sugar melts in the mouth, and of course, the rich coconut flavour hits you every bite!

I love not only the gorgeous taste and texture but also the cracked surface . They look very authentic, and bit like dinosaur's eggs... (not that I've ever seen them...)

To see the recipe, visit The World of Sweets Recipes, Morocco.

Bojo cake

Bojo cake (oh..,I like the name Bojo..., isn't it cute...?) is a flourless cake from Suriname. It's made from cassava and coconuts, and extremely moist and full of rich flavours.

I'd eaten cassava many times but never made a cake before, and since the recipe doesn't include any sort of flours, to start with I wasn't 100% convinced this was going to work.
However, as soon as I started mixing the grated cassava and coconut flakes, and cinnamon, rum and raisin went in it... my doubt was gone... it was looking and smelling good:) With the starch from cassava all the ingredients were nicely combined and looked pretty much like a normal flour cake mixture.

After 45 minutes or so..., the kitchen was filled with lovely coconut flavour...
Hummm, irresistible... one bite... two bites... a whole piece... The sweetness of coconuts, hint of cinnamon and rum... unique chewy texture from cassava... All the ingredients play their each part perfectly in this cake... Simply gorgeous :)

To see the recipe, visit The World of Sweets, Recipes, Suriname.