RECIPE: Blueberry, coconut, lemon and ginger loaf

Words and photos: Karen Hill

I love it when baking blows your expectations out of the oven. This loaf is full of natural flavours and a spicy little zing from the ginger gives this a tasty twist on your usual banana breads. Perfect to use as a breakfast on the go or an afternoon pick me up out.

For those with higher carbohydrate (good for pre/during/post exercise) needs or you like a sweet snack add 1/4 cup of sugar, honey or some dates or currants.

INGREDIENTS

• 1 1/2 cups flour (I used a mixture of white and wholemeal)

• 1 cup desiccated coconut

• 2 teaspoons baking soda

• good sprinkle of cinnamon

• Rind and juice of 2 lemons (more if like a strong lemony flavour)
  good chunk of ginger (the amount will come down to personal preference)

• 3 large eggs

• 1/2 – 3/4 carton of buttermilk (or greek yoghurt or you could try non-dairy if that's what you're into) 

• little splosh of vanilla extract

• 1/2 cup of olive oil (or whatever type of oil you're into)

• 1 cup frozen blueberries (or use a mix of berries and feel free to add more if you like a lots of berries)

METHOD:

1: heat oven to 180 degrees C. Grease loaf tin or muffins tray.
2: Mix flour, coconut, baking soda, cinnamon in one bowl. 
3: In a separate bowl combine the lemon rind (no pith), juice, grated ginger, eggs, buttermilk and vanilla. 
4: Add flour mix to egg mix and combine. Then fold in the oil.
5: In a separate bowl add the frozen blueberries and sprinkle with flour and coat the berries in flour. This will help stop them sinking to the bottom of the cake. Add them to the cake mix.
6: Fold blueberries in and when that is combined add to your loaf and/or muffin tray. 
7: cook for 40-50 minutes (muffins won’t take as long).

Eat on its own or serve with Greek yogurt.