There’s something so sweet about the end of a day. Family coming back together. It seems when everyone has gone their separate ways, my heart is divided into many places. But, what a special moment when we reunite at the end of the day, sharing our experiences and interactions. I’m not going to pretend it’s always the calmest of moments – there are stressful days, and the frustration that has been held in all day spews freely in the safety of home. This was today. (The pictures were taken before the volcano erupted in our home which resulted in early bedtimes for two.) Those times can be exhausting. But, it is a reminder of the security they feel to reveal the burden they’ve been carrying alone. And, I’m better able to carry their burden when I savor these peaceful moments.
I pulled this old recipe out last night and de-glutenized it. Success! It was approved by the lovely office ladies at CCC and others today, including some ravenously hungry boys for an after-school snack (pictures above).
Lemon Coconut Bread
1 cup sugar (I use sucanat)
5 tablespoons unsalted butter, melted
3 tablespoons canola or vegetable oil
1 1/2 tablespoons finely grated lemon zest (I used lime this time)
1 teaspoon lemon juice (I used lime this time)
1 teaspoon vanilla extract
1/4 cup milk
2 large eggs
3/4 cup buttermilk (I use coconut milk sometimes)
2 1/2 cups flour (I used 2 cups rice flour blend, 1/2 cup coconut flour)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsweetened flaked coconut
Coconut-Lemon Glaze (optional, recipe below)
Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside. In a medium-size bowl, whisk the flour, baking powder, guar gum (ONLY if using GF flour), and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.