Coconut oil Poundcake
April 1, 2012 §
It’s delicious, really. I know it sounds like it might be a heavy, greasy lump of brick, but trust me, it’s the opposite. And besides that, coconut oil is one of the healthiest foods you can eat. It’s a great substitute for the un-healthy oils that line supermarket shelves, like corn, or safflower. This recipe is one I adapted from Mark Bittman’s NY Times recipe. I substituted maple syrup for sugar, and I use white spelt flour instead of all purpose white. There is less gluten in spelt and it bakes pretty much the same. I use it in all my baking. You can try all kinds of variations with this recipe, try orange zest instead of lemon, add some blueberries to the batter at the end, toss in a tablespoon or two of poppy seeds….you know.
Here’s a link to the benefits of coconut oil.
1/2 cup sliced almonds
1/2 cup melted virgin coconut oil
1/4 cup maple syrup ( or 1/2 cup sugar)if you like it sweet add 1/2 cup of maple syrup or 3/4 cup sugar
3/4 cup milk
zest of one lemon
1 3/4 cup all purpose flour ( or same amount of white spelt flour)
1 3/4 tsp baking powder
1/4 tsp freshly grated nutmeg
1/4 tsp salt
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with a little butter.
Melt oil, pour into bowl and add sugar or maple syrup, milk, eggs, and zest. Whisk until well combined. In separate bowl whisk the flour, baking powder, salt and nutmeg. Add this dry mixture to the wet ingredients and stir to combine. Pour into loaf pan, sprinkle with almonds and bake for about 45 to 60 minutes. Check after 30 minutes, ovens are all different.
Great with a steaming cup of coffee!