Saturday, May 14, 2011
Spring = busy. Spring = almost insanely busy. Spring = distracting sunshine that prevents me from working on the weekends. Today, though, is foggy and rain is threatening to fall .. Spring = rain as well.
Spring also means Mother's day and I guess I should have posted some Mother's Day treats last weekend, but I just didn't get around to it. My own mommy is off gallivanting in east Asia, and my Grandma was more than happy with her noodle-y brunch and piece of apple cake. Instead of working or blogging, I went bike-riding instead. Bad me.
This weekend, however, I'm stuck at home procrastinating on an inevitable teacher's year end task: reports. Yes, again. I'm currently taking a break and thinking about thing many things I can make for my Mom when she returns, and I'm reminded fondly of this healthy, tasty, fruity, coconut-topped loaf that I served to my parents on Family Day way back in February. It's not just any old loaf -- it's totally special and worth serving the most important of guests, like your mommy. I'm not a stranger to making loaf cakes, but I wanted this one to be more special. I got the idea for the coconut topping from Heidi over at 101 Cookbooks, who made a cherry tart with a macaroon topping. My mom loves coconut, so this was perfect for her.
This loaf is as simple as it gets. Whole wheat flour, a little rolled oats, frozen berries (although the fresh ones are coming soon! They would be fabulous in this recipes) and a splash of real fruit juice topped with a simple mixture of coconut, chopped hazelnuts and maple syrup. It was the perfect tea time treat and my Mom loved it. If you're like me and didn't get to spend Mother's Day with your mom, bake her up this beautiful loaf, just because. It'll be even more special.
Whole Wheat Raspberry Loaf with Macaroon Topping
inspired by 101 Cookbooks
1/4 up of rolled oats
6 tablespoons of skim milk yogurt
splash of vanilla
2 tablespoons of brown sugar
1 tablespoon of honey
2 tablespoons of canola oil
2 tablespoons of fruit juice
1/2 cup of all purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of raspberries (fresh or frozen)
1/4 cup of unsweetened coconut
1/4 cup of chopped hazelnuts
3 tablespoons of maple syrup
1. In a large bowl, combine the oats, yogurt and vanilla and let stand for about 15 minutes.
2. Whisk in brown sugar, honey, oil and fruit juice.
3. Sift in the flours, baking powder and baking soda and mix until just combined.
4. Fold in the berries. Pour the batter in a loaf tin.
5. Make the topping my combining the coconut, hazelnuts and maple syrup. Sprinkle over the loaf.
6. Bake in a 350 degree oven for 30-35 minutes, or until the topping gets dark and crunchy and a cake tester inserted comes out clean.