Hello! We’re back after a couple crazy couple of weeks. Both Helga and I… we’ve been bad. We have posted some things here and there, but the truth is we have been crazy busy at work… and that’s a good thing! And, we have some surprises lined up for you. In between all the work, family and friends, I was able to escape a few weeks ago to the Saúl Farmers Market in Paseo Cayalá, and got to buy something I’ve been curious to try for a couple of months now: coconut oil. I met with Cinthia from Klapper, a local business that offers 100% Guatemalan organic coconut oil. We talked about everything, including how you can replace coconut oil (instead of butter) in your recipes. And a tip from a TFK friend, you need to measure coconut oil melted. Make sure that you take out the amount of coconut oil you need (eyeball it) from it’s container with a clean spoon into a clean plate or container, melt it (I used the microwave) and measure. Then, if you have some extra melted coconut oil, pour it back into it’s original container and let it solidify before you put it away.
Now, this pairing is just delicious. I got to combine not only coconut oil but also Biscoff Spread (also known as cookie butter)! If you can’t find cookie butter where you live, you can add an extra banana to the recipe. The flavor is subtle: banana with a hint of coconut, but you won’t be able to pin point it if you don’t know that the recipe has coconut oil. Fruit does an amazing job masking coconut, for those who are not that fond of the tropical flavor.
This loaf lasted just for a couple of days, but I did give half of it away to my brother’s girlfriend since she loves Banana Bread!
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