Zucchini Bread, the most Flavorful and Healthy sweet bread by my dear sister Erika.
My sister Erika is a better baker than me and it is the truth. She can sometimes be a little too happy with her spices when baking, but somehow her baking goods always come out great.
If you love ginger, cinnamon and nutmeg in your baked sweet bread you are in for a treats. This recipe is actually made with Whole White Wheat.
Whole wheat white flour is milled from the hard white wheat berry. It contains the entire wheat berry; the difference is in the white berry’s bran, and the result is a lighter colored, sweeter tasting flour. Retaining the bran and germ yields a flour with more fiber and naturally occurring nutrients. (thekitchn.com)
When cooking with White Whole Wheat flour you must add extra moisture so your baked goods do not come out dry. I would recommended adding fruits or veggies when the extra moisture is needed. The moisture from the zucchini will keep the bread moist during baking, there is not need to worry about that with this zucchini bread. The coconut oil is a better alternative than regular oil because the texture is very light.
Spices such as ginger, cinnamon and nutmeg add tons of flavor to the bread. Another show stopper, dark rum, adds a subtle taste with its smooth and soft scent of cane sugar. The special dark rum use is Rhum Barbancourt.
We rarely use another brand of dark rum because we love the strong and beautiful taste and smell of our Haitian rum.
This wonderful tasty Zucchini Bread is best enjoyed as breakfast, snack, or brunch. The bread freezes well if wrapped properly and can be stored in the refrigerator for up to 5 days.
Thank you Erika for sharing this wonderful recipe with us.
A moist and delicious zucchini bread made with whole white wheat flour and flavored with spices and rum. Easy to bake and freeze, this recipe makes two loaves or one long loaf.
- 3 cups whole white wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 1½ cup coconut oil
- 2 cups sugar (organic sugar preferably)
- 3 teaspoons vanilla extract
- 3 teaspoons dark rum
- 2 cups grated zucchini
- 1 cup nuts (walnuts or pecans)
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 x 4 or one 12 x 4 1/2-inch pan.
- In a large bowl, sift all dried ingredients with the exception of the sugar and nuts
- In another large bowl, beat eggs and oil together. Stir in vanilla extract and rum. Add sugar and mix well to combine.
- Add the flour mixture, a third at a time, to the sugar and egg mixture, stirring after each incorporation.
- Stir in zucchini and nuts until well combined
- Pour batter into prepared pan(s)
- Bake for 45 to 55 minutes or until a tester inserted comes out clean.
- Cool in pans for 15 – 20 minutes. Turn out onto wire racks to cool thoroughly.
Flour and other dried ingredients must be sifted.
Posted From: http://tastetheislandstv.com/5-caribbean-appetizers/
Whether you’re making a dinner for two, or planning to host several guests for Sunday..
People who know me a little, most probably know I have a thing for quesadilla’s. In my defense may I add that I am not the only one? I have told you before about my ‘quesadilla groupies’ (yes you know who you are).
Anyway, I usually use the store-bought tortilla’s to make quesadilla’s and don’t bother about making my own. At the end of the day, the store-bought ones are perfectly fine. But as with most homemade things, homemade tortilla’s do taste better.
So here you are: my recipe for homemade flour tortilla’s. They are dead easy to make and you can fill them with anything you like: in case of quesadilla’s with cheddar cheese of course, but they are also delicious filled with beef strips, brisket, grilled fish, pulled pork, you name it. Add salad, a little salsa, some sauce. Happy days!
- 2 cups / 250 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon coconut oil
- ½ cup / 125 ml cold water
- In a bowl, mix the flour, baking powder and salt. Stir in the coconut oil, then add the water. Kneed with your hands into a soft, smooth dough. Cover in clingfilm and leave to rest in the fridge for 30 minutes.
- Divide the dough into 8 pieces and roll each piece into a small ball. With a rolling pin, roll each ball out into 7″ / 15 cm thin round disks.
- Heat a griddle pan. Lay 1 piece of dough on the hot griddle and bake for 30 – 40 seconds, or until grill-marks appear and you see small air-bubbles on the surface. Turn around and bake on the other side for 10 – 20 seconds. Place the tortilla’s on a baking sheet covered with a kitchen-towel while you bake the remaining lot.
Posted From: http://cooklikeajamaican.com/ackee-dip/
Angela’s 10 minute Jamaican Ackee Dip
This first time I had Ackee Dip I was hooked. It was a year ago at a Jamaican restaurant in New York City called Miss Lily’s. It was bright yellow with a smooth, creamy texture. The dip came with long crispy plantain chips – a perfect pair. Because I couldn’t find a recipe for Ackee Dip that resembled what I had at Miss Lily’s I decided to make my own version and take it to our Easter family gathering for a “tasting”. Well, it was a hit! It’s a 3-step recipe that literally takes no more than 10 minutes to make! What’s also great about this recipe is that it’s vegan. Because it’s so smooth and creamy it’s hard to believe there’s no sour cream or cheese in it. Instead this recipe is completely dairy-free and delicious! If you love the taste of ackee (with or without saltfish) you’ll love this easy appetizer idea.
1 can Ackee (2 cups), drained
¼ (1 mL) tsp Salt
5 Escallion – also called Green or Spring Onion – white part only
1 to 2 tsp (5 to 10 mL) West Indian Hot Pepper Sauce
OR ½ Scotch Bonnet Pepper
1 large clove Garlic
1 tbsp (15 mL) Olive Oil
1. Put all ingredients in mixing bowl
2. Use hand blender and puree until smooth
3. Use spatula to scrape dip into small serving bowl
Makes 2 cups
Serve with crispy plantain chips
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Posted From: http://caribbeanpot.com/grilled-geera-pork-recipe/
As we close off another successful year of July’s Month Of Grilling, I’d like to take a traditional recipe for making Geera Pork and tailor it for the grill. Geera (cumin) Pork is one of those food/snacks you normally associate with enjoying big-people beverages and can be classed as a ‘cutters’. As you’d find Tapas in Spain, we have ‘cutters’ in the Southern Caribbean. To help the pork tenderize without having to cook for an hour plus and to add a bit of a fruity balance to the fiery scotch bonnet kick in the kebabs, we’ll employ the use of a ripe pineapple.