coconut
As I had issues with my stomach most of the Summer and had to eat exclusively cooked food with no spices and no nothing (think 6 months old kind of meals) I got craving today to prepare a healthy, berry, low sugar version of my favorite recipe - Mrs. Deb's banana bread.
This delicious dessert is kids friendly and it stores (well wrapped) on home temperature so you can have a great breakfast treat for several days.
My daughter Anabela absolutely loves this strawberry version of banana bread and for her I make it with coconut or all wheat flower and low fat greek yogurt.
INGREDIENTS
Dry Ingredients1 3/4 cup (414 g) all purpose flour (coconut or all wheat)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Wet ingredients
1 egg
1 cup ripe mashed banana (about 2-3 bananas)
1 tablespoon coconut oil, melted and cooled
1/3 cup (79 g) packed dark brown sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup (59 g) nonfat plain greek yogurt
2 tablespoons unsweetened almond/coconut milk
Spoon in last
3/4 cup (178 g) strawberries
1/4 cup (59 g) raspberries/blueberries or strawberries
1/2 cup (118 g) unsweetened coconut
2 tbsp chia seeds
DIRECTIONS
1. Preheat oven to 350F/180C.
2. In a large bowl combine together dry ingredients and mix with a spoon.
3. In a seperate, medium bowl mix together with a whisk or a mixer wet ingredients (smash 2 or 3 ripped bananas first).
4. Slowly add dry mixture bit by bit to wet ingredients while mixing on lowest mixer setting or manually with a whisk.
5. Fold in sliced strawberries and/or other berries of your choice, add chia seeds and coconut.
6.Grease the pan with coconut oil and pour in the mixture evenly. Decorate with shredded coconut and sliced strawberries.
7. Bake on mid rack in the oven for 50-65 minutes or until toothpick comes out clean.
Ok, this post will seriously change the way you think of your Summer coffee! Next time you go and order a cup of coffee by the beach out of habit, you will have way higher expectations then before. :)
I hate when I go to a super trendy, luxurious Mediterranean location and then they serve me with jucky coffee which tastes like irony from poorly washed espresso machine in a chipped cup and they charge 8 Euro for it (pretty much for the view from the cafe). I still remember that place and will never go there again! Come on, I take my coffee serious, put some effort into it!
Now, let's get serious and more practical about it. Take the matter into your own hands and start your morning with a fabulous Summer coffee!
Here they go in the order of deliciousness:
COCONUT ICE COFFEE aka BEACH IN THE CUP
2 tsp good-quality instant coffee
2 1/2 tsp sugar
2 tbsp boiling water
1/4 tsp vanilla essence
1/4 cup coconut milk
1/4 cup ice cold water
1/2 cup cold milk
a few ice cubes
- Add coffee granules, sugar and boiling water to a glass, stirring until the coffee and sugar has dissolved
- Add coconut milk and vanilla essence, stirring to fully incorporate it into the coffee mixture.
- Top up with cold water and cold milk, add a few ice cubes and enjoy!
ITALIAN SUMMER COFFEE SHAKE – THE SHAKERATO
1 tablespoon soluble coffee
6 teaspoons unrefined cane sugar
5 ice cubes
1/3 cup milk (I used soy milk, any milk is fine)
- Put the coffee, sugar, milk and ice cubes in a blender/food processor and blend until you do not hear the sound of ice anymore.
- Serve immediately. You can decorate this coffee with whipped cream on top (it will float on the coffee blend).
NUTELLA ICED COFFEE aka HEY FATTIE
8 ounces coffee, freshly brewed and chilled in the fridge
1/4 cup 1% milk
2 tablespoons nutella
Whipped cream
Ice cubes
Whisk together the coffee, milk and Nutella, until the Nutella is mostly dissolved. Pour the mixture over ice cubes and garnish with whipped cream.
COFFEE CUBES - BONUS POINTS! :)
2 cups strong black coffee (for ice cubes)
1/2 cup sweetened condensed milk
4 cups strong black coffee
- Brew two cups of strong coffee. Make this brew slightly stronger than you would regular coffee as it requires a little more intensity to maintain the same flavor when chilled. To do this, add 25 to 50 percent more ground coffee to your coffee filter.
- Let the coffee come to room temperature. Coffee likes to be treated gently.
- Make ice coffee cubes. The best way to prevent watery iced coffee is to plan ahead — and make iced-coffee cubes. Use the two cups of coffee to make at least 16 ice cubes (or more). Freeze overnight.
- Brew four cups strong coffee or espresso.
- Arrange four glass mugs or cups on a tray. Fill each with four iced-coffee cubes. Spoon two tbsp sweetened condensed milk over the iced cubes. Pour one cup hot, strong coffee into each cup, over the iced-coffee cubes. Stir gently and enjoy.
How do you take your coffee?
Can't get enough of it? Follow my Summer coffee Pinterest board for more.
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