Coconut and Lemon Verbena Loaf with Passionfruit

Coconut and Lemon Verbena Loaf with Passionfruit

by | Mar 2, 2023 | Kitchen

This coconut and lemon verbena loaf is so easy to make. Whip up a loaf or two for a Sunday Afternoon tea and sit back and enjoy your garden. Crunchy and chewy on the outside and soft in the middle. Lemon Verbena has a fragrant lemony flavour and pairs deliciously well with coconut and passionfruit.

coconut and lemon verbena loaf
coconut and lemon verbena loaf
coconut and lemon verbena loaf

Coconut and Lemon Verbena Loaf with Passionfruit

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

This is the perfect loaf to spend Sunday afternoon in the garden.

Ingredients

  • 1 cup desicated coconut
  • 1.5 cups self raising flour
  • 1 cup milk
  • 1/4 cup raw Sugar
  • 2 TBSP Honey
  • 1 tsp vanilla essence
  • 2 TBSP chopped fresh Lemon Verbena leaves

Icing

  • 1 cup icing sugar
  • 2 TBSP Passionfruit pulp
  • 1 tsp lemon juice

Instructions

  • Preheat oven. to 180 degrees Celsius.
  • Add all ingredients to a mixing bowl and mix until just combined (as little as possible).
  • Add mix to a greased loaf tin.
  • Bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool.
  • Mix icing ingredients and drizzle over. Or serve by itself with butter.
  • For a low-sugar option, skip the icing and serve with fresh passionfruit and greek yogurt.

© sustainableholly
coconut and lemon verbena loaf
coconut and lemon verbena loaf
Breakfast loaf

Breakfast loaf

by | Dec 23, 2022 | Kitchen, Low Waste, Membership

Have odd fruit and veggies to use up? This leftover breakfast loaf is a great way to reduce waste and make a delicious and healthy breakfast (or anytime) alternative. This recipe is flexible to allow a range of fruits, nuts, and seeds you have available.

leftover breakfast loaf
Leftover Breakfast Loaf

Leftover Breakfast Loaf

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes

Have random odd fruit and veggies that need to be used up? This leftover breakfast loaf is a delicious way to make sure they don't go to waste.

Ingredients

Dry ingredients

  • 2 cups flour
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 TBSP Baking Powder
  • 1/2 cup seeds (i used 50:50 pumpkin and sunflower)
  • 1/2 cup walnuts (choose your favourite nuts)
  • 1 TBSP Poppy Seeds
  • 1/2 cup chopped mixed dried fruit (Goji berries, apricot, raisons)

Wet ingredients

  • 1/2 cup coconut oil (liquid)
  • 1/2 cup quality maple syrup
  • 3/4 cup oat milk (or preferred milk)

Fruit & Veggies

  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup chopped greens/ spinach
  • 1 cup grated pear (or apple)
  • 1 cup diced Apricot & strawberry (swap for berries or cherries)

Instructions

    1. Preheat oven to 180 degrees.
    2. Mix dry ingredients in a bowl.
    3. Grate and add chopped fruit and veggies to a bowl along with all the wet ingredients. Stir to combine.
    4. Fold in the dry to the wet mix and combine with minimal mixing (don't over-mix).
    5. Grease a loaf or bread tin and add in the mix. Bake for 45 minutes or until the skewer comes out clean.
    6. If there is a little too much for the tin ( in my case) add to muffin trays (but these will only take 20 minutes).
    7. Allow the tin to cool for 10 minutes then remove the loaf and cool for a further 10-15mins on a wire rack (do not slice straight out of the oven or it will fall apart and turn dry).

Notes

To freeze the extra loaf cut it into slices first and pop it in the compostable ziplock bags.

Mix and match fruit, veggies, nuts, and seeds to make your own delicious blends.

Frozen berries can be used add them in frozen don't thaw them out first.

© sustainableholly