The key to this recipe … easy, quick and delicious. So less time in the Kitchen and more time outdoors
Well, goodbye to the Caribbean and Hello to Sunny Canada. Luckily we are not headed to Las Vegas because it just said on the news it is 45 degrees. I love the heat but thats just too hot. That is stay in your house put the air-conditioning on and make yourself a margarita weather
Actually lets face it, any weather is margarita weather
So the last 4 days while the boat has been out of the water and we have been tirelessly working on it and I can already feel myself missing the kitchen. Some people love going on vacation where they get a break from cooking and doing the dishes, I really start to miss it. Obviously, not the dishes part. If anyone tells you they miss doing the dishes there is something seriously wrong with them
There is a medical school here in Grenada, most every Caribbean islands has a medical school, and one thing you are guaranteed to find around them is small food stalls. They are actually some of our favourite places to eat when going out for a couple of reasons. First, there is such a diversity of food items. You can find anything from local Caribbean dishes to Korean Ramen and Middle Eastern Falafel. And I have to admit everything has been fantastic. And because they are mainly catering to College students the prices are super cheap as well. Bonus.
So, now that we have left the Caribbean I thought it only fitting that the post be a recipe from the region. Now, this isn’t exactly an authentic Caribbean dish but the main ingredient is Bread Fruit and well, thats about as authentic as local ingredients get down here. Bread Fruit did not originate in the Caribbean though. It was originally found in New Guinea and was eventually brought to the Caribbean and became widely popular.
What exactly is Breadfruit? Think of it as a starchier potato. I have heard some people compare it to having a bread like texture but that has never been the resemblance for me. If you just treat it like a potato you cant go wrong. Personally, I love it fried. It is much easier and way less fussy then making fries though. A unique aspect of the breadfruit is that when they become very ripe, the starch transforms into sugars, thus lending itself to making something sweet.
This year Rob and I have really gotten into Breadfruit. While in dominica we had some that was prepared so amazing that we instantly went to the farmers market and picked some up. Because cooking with breadfruit was very new to me, I was un aware that it went ripe. I was told to just treat it like a potato and of course, potatoes don’t go ripe only bad, a couple days after I bought it I had picked it up and it was so soft, so so soft.
The immediate thought was … Its gone bad. But, why not google it I mean, how many problems does Google not solve. What did people do before we could just say “Google It” and almost any problem can be solved or argument ended. Oh you don’t believe me, google it.
Well, needless to say my breadfruit had not gone bad but instead you could be treated as you would a ripe banana or plantain. So I decided to make this super simple Breadfruit Quick Bread.
Here are a few reasons why you will enjoy making and eating this …
- Super Simple
- Quick
- Easy
- Delicious
- Moist
- Tropical
Will all these delicious reasons its hard not to want to go out and make it.
Also, if you make this recipe please be sure to tag your photos on Instagram under #SadiesKitchenTable
Enjoy!
- [br][b]Bread:[/b]
- 1/4 Cup All Purpose Flour
- 1/4 Cup Rice Flour
- 1 Tsp. Ground Cinnamon
- 1 Tsp. Freshly Grated Nutmeg
- 1 1/2 Cups Ripened Breadfruit, Mashed
- 1/4 Cup – 1/2 Cup Brown Sugar
- 2 Eggs, Separated
- 2 Tbl. Melted Butter
- 1/2 Tbl. Vanilla Extract
- 1/2 Tbl. Grated Ginger
- 2/3 Cup Coconut Milk
- 3 Tbl. Raisins
- 4 Tbl. Unsweetened Coconut
- Pinch of Salt
- Butter (For Greasing Dish)
- [br][b]Lime and Orange Syrup:[/b]
- Zest of One Lime
- Zest of Half an Orange
- 1/2 Cup Orange Juice
- 2 Tbl. Grated Ginger
- 1/4 Cup Brown Sugar
- 1/4 Cup Honey
- 1 Tsp. Cornstarch
- [br][b]Other:[/b]
- Lime Slices (Optional)
- Fresh Passionfruit (Optional)
- Preheat the oven to 350 degrees Fahrenheit
- Start by cleaning the breadfruit. Slice in half and remove the centre core and scoop out the white flesh. This will be quick sticky and you should end up with about 1 1/2 cups of breadfruit. Make sure to remove the small seeds
- Combine all the dry ingredients into one bowl and all the liquid ingredients, including the breadfruit, into another
- Slowly incorporate the dry ingredients into the wet until fully mixed
- Place the mixture into a greased baking dish and bake for about 50-60 minutes or until bread is set and a toothpick inserted in the centre comes out clean
- While the bread is cooking make the Lime and Orange Syrup. Add all the ingredients into a small pot and cook over medium heat for 15-20 minutes or until mixture is thickened. Taste and adjust the seasoning while you are cooking
- Once the bread is cooked, pour over the lime syrup and garnish with fresh lime wedges and fresh passion fruit if using
- Enjoy
Really nice photos.
It’s a very tasty desert, being the official taste tester I highly recommend it.
It was really good. I used green plantain flour instead of rice flour which i didn’t have.
I didn’t make the Lime and Orange Syrup, i just drizzled hot passionfruit juice on the cake
I’m glad you liked it. And yum, the hot passion fruit juice on the cake sounds great
Directions say to separate the eggs. Then what? Do you just use the yolks?