I’m sure we’ve all been in that situation.
You were at the market/supermarket/overpriced deli and you just had to try/buy the said ingredient.
You go home and put the magic ingredient away only to forget about it! (I’m not even going to count the number of times that’s happened to me).
Which brings me to this buttermilk. Yes. Not a “super exciting” ingredient or a “super food” for that matter (the new buzz word at the moment)!
I was having a “moment” (remember I’m Greek…) at the dairy section. I was buying cream, yoghurt, creme fraiche and before I knew it, I thought “Oh why not get the buttermilk as well”.
And it sat in the refrigerator. Slowly biding it’s time…
Now, don’t get me wrong. I’ve consumed buttermilk before. I’ve just never cooked with it. Whenever a recipe calls for buttermilk I always tend to substitute Greek yoghurt.
So I did what everyone else does. Go to the Big G and type “buttermilk recipes”.
The one that caught my attention was buttermilk bread. Oh yes! After studying the recipe carefully, I of course had to change it.
The first thing I did was attempt to make it gluten free by using almond flour. Then I added a few complementary ingredients that I thought would work together.
I added some blueberries because I think they are brilliant when baked. I threw in some raw shredded coconut and enhanced this further by using coconut oil. A little lime zest was added for fragrance and before I knew it, I had afternoon tea on the table.
It was almost a little too moist as the bluberries fell to the bottom and I also used honey to sweeten it up.
For the last ten minutes I was continuosly poking my skewer in to make sure this blueberry and coconut buttermilk bread was cooked!
Overall I was happy. And the buttermilk got used up too!
And now I’ve learnt to love an underutilised ingredient in my kitchen.
Blueberry & Coconut Buttermilk Bread Recipe
A quick bread made with almond flour, blueberries and coconut. Inspiration for this recipe can be found here
- 2 cups almond flour
- 1/2 cup raw shredded coconut
- 2 tsp baking powder
- pinch salt
- zest of 1 lime
- 125 grams fresh blueberries
- 1 cup buttermilk
- 1 egg
- 1/4 cup coconut oil or any neutral tasting oil
- 1/4 cup honey
- Preheat your oven to 180 deg C
- Line the base of your loaf tin with baking paper and grease it (mine measured 22cm x 13cm x 7cm)
- Combine the dry ingredients in one bowl and mix thoroughly.
- Combine the wet ingredients in a large jug and mix well.
- Add the jug of wet ingredients to the bowl with the dry ingredients and mix until just combined (it's ok if it doesn't look smooth)
- Pour into the loaf tin and cook until a skewer inserted comes out clean (approx 45 mins)
If you find the top of the bread in browning too fast you can cover it with aluminium foil to ensure it does not burn.