Most of my pans and baking dishes have been packed up since right around the beginning of the year. I hate moving. I know it's probably not anyone's favorite activity, but I really hate it. The only way I could get through the idea of packing everything was to force myself to pack 2-3 boxes every night. Here we are almost two months later and there are a lot of boxes stacking up in this apartment. Since I did just give notice, I can officially say I'm moving back to Denver next month.
I've loved spending more time with my sis and watching little Chipmunk grow so quickly. I've loved the development opportunities in my position here in Vegas and and how they've stretched me as a professional. However, when my former company contacted me and asked if I'd be interested in hearing about a new position, I definitely listened. When they offered a position-- I couldn't resist, I didn't. Offer letter was signed on the dotted line and the planning begun. It's odd because as I think of going back to Colorado in the coming weeks, this entire past year in Las Vegas kind of fades into a blur and almost feels like it was just my imagination. Going back to Denver feels just more like reality. It's hard to explain really.
Part of moving does always involve cleaning out the pantry and fridge. I saw a recipe for a vanilla white bean cake awhile back so decided to use up a can of beans and give it a twist and try. One can down, 230 more cans to go.
Coconut flour is a fun ingredient. It has a subtle coconut flavor and a pretty phenomenal texture when used for baking. Love using it for coconut pancakes as well.
The ingredients in the loaf are relatively healthy. You can leave it that way or opt for a rich chocolate glaze. I glazed. And then I glazed some more.
Using beans in this recipe made a loaf that was so moist that it was just as tender and moist three days later. Not even a smidgen of dryness. Awesome.
White Bean Coconut Loaf
1/3 cup coconut
1 tsp coconut extract
1 tsp vanilla paste or extract
1/3 cup honey
1/2 tsp salt
1/4 cup melted coconut oil
1/3 cup coconut flour, sifted
1 tsp baking soda
1.5 tsp baking powder
- Preheat oven to 325 degrees. Prepare loaf pan by greasing and flouring
- Add beans, eggs, coconut, extracts, honey and salt to food processor bowl and puree well
- Add melted coconut oil, coconut flour, baking soda, baking powder to food processor and pulse to mix thoroughly, but do not over mix
- Bake at 325 for 45-55 minutes or until cake tester inserted into middle comes out clean
- Let cool 10 minutes before removing from pan and allowing to cool completely
6 oz semisweet chocolate
2/3 cup cream
- Pour cream into heavy saucepan and heat until almost boiling
- Turn off heat, add chocolate and whisk until all chocolate is melted
- Pour over cooled loaf