It's crunch time and my life is about to get crazy for pretty much the rest of the month! Sometimes I feel at peace with it, while other times I am a bundle of nerves. It's the anticipation of it all and just hoping everything goes off without a hitch. That's exactly how I feel a few days before a race and that feeling usually lasts until the moment the race starts. Once you are in it, you know you are trained for it. For me personally, that's when all of the jitters leave.
The big events that will soon be taking over the month of June consist of my son's college graduation, a family vacation, and a relocation! Lot's of "tions", don't you think? This is all happening in a very short time span. So of course the mom in me just hopes that everyone will stay healthy and each event will go as planned. It all starts will the arrival of family members from out of state. Six days from today, my son will walk across that stage and receive his diploma. There will be no prouder moment than that! And what better way to celebrate than taking him to the happiest place on earth just a few days later. I'm looking forward to all of those precious memories we will take away from that trip. We always have the best time!
Finally, as if that wasn't enough, we will be relocating my son to his summer internship which is several hours away. We are so happy for him and his new adventure. It will be hard for my husband and I as this will be the first summer we haven't spent with him in his whole life! But we know the opportunity will benefit him greatly and I'm sure like it always does, the time will go by fast. All of that barely gives us time to breathe!
I will do my best to keep up with the blog throughout the month. Just know if you don't hear from me regularly, it's because life just got a little crazy. Once the dust settles, things will get back to normal. And when it does, I will tell you all about it! I'm anxious to hear how the story ends.
This recipe is great for muffins or bread!
So before life takes some radical turns, I wanted to share with you my recipe for Coconut Lime Muffins (or bread). I have always been a coconut lover and it seems to complement many other flavors. Citrus is one of those flavors. I am using limes but this recipe totally works with lemons too. So if that's what you have on hand, or if that is what you prefer, just swap out the limes for lemons.
Bread sliced perfectly with a Shun.
This recipe uses coconut flour. If you have baked with coconut flour before, you know that it tends to be a thick batter which can be challenging to get into those little muffin liners. So my tip for making this process much smoother is to spoon some batter into your hand and form a plum sized ball with it. Then place it into the muffin liner. You will then press down on the top of the ball to make sure the batter fills the liner completely. Trust me, it will save you some aggravation and time. Sure, the batter is a little sticky on your hands, but that's no big deal.
The bread takes longer to cook than the muffins so note that time difference in the recipe. I didn't use any nuts in my recipe, but I think some chopped macadamia nuts would work well here and give you a nice tropical island feel. Gosh, that makes me wish I was on an island vacation!
3/4 cup coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
5 eggs, room temperature
1/3 cup coconut oil, melted (ghee or grass-fed butter will work)
1/3 cup coconut cream concentrate, softened (coconut butter)
1/2 cup canned coconut milk
1/2 cup maple syrup
2 Tbs lime zest
1/3 cup lime juice
1/4 cup unsweetened shredded coconut flakes, plus more for topping
1. Preheat oven to 350°F. Line muffin tin with liners or line a bread loaf pan with parchment paper.
2. In a large mixing bowl, combine coconut flour, sea salt, and baking soda until thoroughly combined and all lumps are gone.
3. In a separate bowl, mix eggs, coconut oil, coconut cream concentrate, coconut milk, and maple syrup. Once combined, add in lime zest, juice, and shredded coconut.
4. Combine your wet and dry ingredients and mix well. If making muffins, form balls about the size of a plum in your hand and place into muffin liner. Gently press down and top with some shredded coconut. If making a bread loaf, simply pour the batter into your loaf pan and top with some shredded coconut. I always like to gently pat down the coconut to ensure it will bake into the bread. Things don't absorb as easily into coconut flour.
5. Bake the muffins for about 25 minutes and the bread about 50 minutes. You can check with a toothpick if you are unsure. This recipe yield 10-12 muffins, depending on your size preference, or one bread loaf.