I’m back and I’m baking!
Today is my last day in Hawaii 😦 and what’s one to do when there is way too many local farm-fresh papayas left over and not enough time to eat it all??
Turn it into a baked good, of course!
I thought over a couple papaya-possibilities over some papaya and almond butter oats…
I don’t think I’ll go around putting papaya into my oats all that often, but I needed to eat them and thought I’d give it a try.
With only have a limited amount of perishable ingredients left and time, all signs pointed to muffins. Quick and no scrub clean up.
I felt all Giada-esque (from Food Network’s ‘Giada at Home’) with the view I had as I was baking today in the kitchen.
Hot and fresh out of the oven
I wonder if my neighbors smelled my muffins baking because it smelled goooood in here. I’ll be sure to bring a basket over before I leave this afternoon 🙂
Tropical Papaya Muffins
- 1/2 cup coconut oil (melted or softened)
- heaping 1/2 cup sugar
- 2 large eggs
- 1 cup mashed papaya
- 1/8 – 1/4 cup diced papaya
- 1/3 cup unsweetened coconut flakes
- 1 cup whole wheat pastry flour
- 1/2 cup spelt flour
- 1 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1 t cinnamon
Bowl 2: Cream together coconut oil and sugar until combined. Add eggs and mix until combined. Mix in 1 cup papaya and coconut flakes. Mix in bowl 1 until combined. Fold in diced papaya and fill muffin tins.
Bake at 350 for 18-20 mins.
I got to use these cuties today.
Aren’t they adorable?? My sweet friend gave them to me and they make measuring so fun 🙂
These tropical papaya muffins turned out even better than I expected! They’re soft, crumbly, and moist. Plus the ingredient list is super simple and relatively clean.
A definite airplane companion this evening.
Time to clean up!
Do you like papaya? I can live with it and I can live without it. It’s not my most favorite fruit, but its nice to include it every once in a while. Can’t be playin favorites! 😉
What a whirlwind weekend. I’m glad it’s finally Monday afternoon. Never thought I’d ever
hear see myself say that!
Last nights dessert…
was this morning’s breakfast.
I love versatile food. Well now that I think about it…all food is versatile. Save for a few. I’d rather not eat a salad for breakfast. Although I know quite a few who probably would.
It’s been a very long time since I last baked anything and my little food baby so kindly reminded me why. Less than 30 mins out of the oven and 1/4 of my bread was already missing. It was like deja vu, except not.
I couldn’t help it…the smell was just wafting through the air. And it could’ve been the fact that I was kinda, sorta hovering over the bread and inhaling its sweet strawberry scent.
The verdict? It was good, but not quite OMG good. I think it needs some lovin to get it just right. I’ve got a few ideas up my sleeves, but I haven’t had the opportunity to test it out yet. I think strawberry is just a hard flavor to really excentuate without adding anything artificial to it.
Needs Some Lovin Strawberry Bread
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup spelt four
- 1 t baking soda
- 2 T ground flax meal
- 1/2 t salt
- 1/4 cup EVCO (extra virgin coconut oil), melted
- 1/4 cup cactus honey powder**
- 1/4 cup organic sugar
- 2 organic large brown eggs
- 1/3 non-fat greek yogurt (i’ll definitely be using strawberry yogurt in the future to up that strawberry flava)
- 2 T unsweetened almond milk
- 1 1/2 cup fresh strawberries, puree in the blender until almost smooth
- 2 t vanilla extract
**I was just testing the effects of cactus honey powder, but any sugar can be used. If you love it sweet, I’d recommend upping the sugar content to 1 cup total. And maybe sprinkling some turbinado sugar on top before baking.
Preheat oven to 350°F.
In medium bowl combine flours, baking soda, flax meal, and salt; set to side.
Whisk together sugar and coconut oil. Add eggs, one at a time, whisking well after each addition. Mix in yogurt, almond milk, pureed strawberries and vanilla. Fold in flour mixture and mix until just incorporated.
Pour into greased loaf pan and bake 50-55 mins or until toothpick comes out clean.
UPDATE: I recommend refrigeration or freezing of the bread if not entirely consumed in 30 hours or so. Apparently strawberries do not appreciate the TX summer heat and causes the bread to go sour if left out at room temp!
This bread also goes great with cream cheese, but alas I had none, so jam it was. Not complaints there though!
I very much enjoyed my bread this morning with some homemade strawberry jam from my sweet neighbor. She actually also brought over a loaf of store-bought strawberry almond bread as well and that was what sparked my interest in creating my own less butter-fied and more natural version.
The bread was good, but from the color and taste I could tell there was quite a bit of extra stuff goin on in there. More than I would like to know about, since I had more than my fair share of it.
What can I say?… I go weak at the knees for baked goods 😉
Do you like to recreate foods or baked goods?
Any ideas or suggestions on how to up the flavor of my strawberry bread?
So the other night I was sitting with my mom and sister and I began talking to my sister about lady gaga and how my mom had been watching a lady gaga special on mtv the night before, when my mom pipes into our convo and says…”I think she might be kind of weird.” Needless to say my sister and I had a good laugh. Seriously?…Just kind of weird? She’s Lady Gaga! I’m pretty sure she’s so well recognized because of her desire to be different. Which I have no problem with…whatever floats your boat 🙂
I just felt like sharing.
Now onto the best meal of the day. I was feeling both oats and pancakes, but in the end pancakes won out since I had the extra time to make them. It was a bit on the brown side today…
But that didn’t keep it from being some of the best pancakes I’ve ever made! I ate every last bite, even though it was borderline too much. I’m just going to say I purposely made them this way because one of my favorite foods just happens to be this color.
- 1/2 cup Kodiak Cake Mix
- 1/3 cup water
- 2 huge T organic low-fat cottage cheese
- 1 T ground flax
- ~ 1-2 T peanut flour
- 1/2 t extra virgin coconut oil for greasing pan
- 1 banana, sliced into rounds
Chocolate PB Sauce
- 5 t chocolate pb2
- 4 t peanut flour
- water until right consistency
Combine first 5 ingredients (up to peanut flour) and stir until combined. Grease pan with coconut oil and cook pancakes at medium low heat.
I layered bananas and chocolate PB sauce between each pancake and topped off with more bananas, pb sauce, walnuts, and a sprinkle of reduced fat shredded coconut. Those blackish specks may not be all that attractive looking, but have no fear, its just chocolate!
Check out the layers…Good to the last bite!
I have to go get a shot in my arm today at the clinic. I’m not really looking forward to it…
What’s your greatest fear in life? I’m not necessarily deathly afraid of shots. I just don’t like them. What I do dislike and fear though is spiders. They creep me out.