Tuesday, June 5, 2012

Strawberry Coconut Whole Wheat Bread

Well to be honest... this recipe attempt was initially to make scones, however they didn't come out quite like a scone texture, but instead like a really yummy bread. Actually, very similar to a banana bread. The combination of strawberries and coconut were exquisite and  paired really well with our coffee and tea. I had made these for the morning of my sister's wedding as a breakfast snack to munch on while we were getting ready-- although they weren't quite the pastry I was going for, they still turned out scrumptious & are slightly healthier than your average scone. Next time, I would even bake them into a loaf pan or muffin tins, yet this turned out to be a great way to serve them also.
Strawberry Coconut Whole Wheat Bread: (8-12 servings)
Adapted from Chocolate and Carrots
Ingredients:
1 1/2 cups whole wheat flour
1/2 cup unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons brown sugar
1/8 teaspoon salt

1/2 cup unsweetened shredded coconut + sprinkling on top
3 tablespoons cold unsalted butter, cut into tiny pieces
1 cup strawberries, diced
1/2 cup plain low fat greek yogurt
1/2 cup light coconut milk

1/4 teaspoon vanilla extract
1 egg
Glaze:
2 tablespoons unsweetened coconut milk
1/4 teaspoon vanilla extract
 1 cup confectioners' sugar

Directions:
Preheat oven to 375°. Spray baking sheet with cooking spray.
Combine the first six ingredients in a medium bowl, stirring with a whisk. Cut in chilled butter with a knife or whisk, until the mixture resembles coarse meal. Gently fold in diced strawberries. Combine wet ingredients and whisk thoroughly. Add wet mixture, stirring just until moist. 
Place dough onto a floured surface and knead lightly a couple of times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick ( I made mine a little too thick). Using a knife,cut dough into 8-12 wedges all the way through. 
Or simply place in a greased loaf pan or muffin tins. Sprinkle with a little shredded coconut. Cover with tinfoil and bake for 25-30 minutes. While the bread bakes, combine all the ingredients for the the glaze and whisk until smooth. Next, simply Remove cover and bake for another 10 minutes or until top is golden brown and coconut flakes are toasted. Drizzle the glaze around the loaf until evenly distributed, serve warm or is quite delicious also at room temperature. 

Dry Ingredients
Whisk thoroughly to combine.
3 Tbsp. of butter cut into small pieces.
Cut butter into dry ingredients.

 Dice Strawberries & add to dry mixture.
Combine wet ingredients, whisk well, & slowly pour into dry ingredients.
Mix until just combined. 
Place dough on floured surface and gently knead a couple of times.
Place dough into a 9" circle and sprinkle shredded coconut on top.
With a knife cut dough into 8-12 slices. Cover & bake in
preheated oven for 25-30 minutes.



 For the glaze, combine wet and then add powdered sugar, whisking thoroughly.

Remove cover and cook for an additional 10 minutes or until top is
golden brown or coconut is toasted.
Drizzle glaze evenly on top.
Cut along pre-sliced pieces, and serve. 

No comments:

Post a Comment

Always love hearing from you, feel free to leave a comment!