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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Tuesday
Aug312010

Toast & Jam: Gluten-Free Coconut Flour Bread and Honey-Sweetened Vanilla Plum Jam 

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Hey friends!

I've been busy lately. Two weddings, a trip to Iowa, a camping trip to Lake Superior and hanging out at Traditional Ways Gathering, nighttime walks around the Minneapolis lakes, gardening, lots and lots of crocheting in an attempt to get an Etsy site set up... I really haven't been cooking much, honestly. Or blogging. Maybe you've noticed (I'd like to think I have readers that miss me when I'm gone...)?  Well, I finally got my act together last night.  I cooked and blogged and now today I publish.  Holy smokes!

I recently came into a lot of honey. I bartered some handmade jar cozies for some honey at the Traditional Ways Gathering, and a friend blessed me with three jars of honey as he was packing his kitchen to move across the country to Berkeley, CA for a new job.  What's a girl to do with all this honey? Especially a girl that really doesn't eat much in the way of sweetener.  Yikes.  I've been eyeing up honey jam recipes for a while, and given my abundance of honey, decided it was finally time to give it a go.  Homemade jam makes an excellent currency in bartering circles, is the perfect last-minute gift, and is so darn tasty!  I especially love plum jam, and grabbed some of the last Michigan plums from the co-op, some lovely little Italian prune plums. 

Canning adventures, here we come!  I had never made honey jam before or used Pamona's pectin, so I was a little nervous. But I set forth with determination, and embarked on my third canning project.

It was a massive success. Not only did it totally set up into a lovely, thick jam that is almost more the consistency of fruit butter or curd, the flavor is divine. It is totally addictive; aromatic, sweet, rich, and scented with vanilla.  I canned six 8-oz. jars, but kept the seventh out to eat right away. Since I had already heated up my kitchen, was sweating like crazy, and was on a roll, I decided to attack some of the berries in my freezer and make more jam. So, whipped up a batch of honey-sweetened spicy raspberry lime jam, a recipe that I will share with you as well in another post. Hip hip hooray for jam!  

Thankfully, I had a few slices of this tasty coconut flour bread leftover from a loaf I made last week, and knew that this morning's breakfast needed to be toast and jam. It was absolutely delightful, so I wanted to share both recipes with you, sort of a double header of awesomeness.   

For my readers with multiple allergies, I do want to point out that the jam contains citrus (lemon juice), and the bread contains duck eggs (you could use chicken eggs instead). Lemon and lime juice and duck eggs are two of the exciting things I've been able to bring back to my diet, so I'm taking full advantage!  But I know that many of you come here because you can find recipes without those things, so to you, sorry!  Don't worry, I'll still post lots of recipes that don't use those things.

For those of you that can eat those things, enjoy!  

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Basic Coconut Flour Bread

yield one 9x5 loaf

Adapted from Nourishing Days

4 duck eggs (6 chicken eggs)
1/2 cup melted butter, ghee, coconut oil, olive oil, or other neutral tasting oil
1-2 Tbsp honey or other sweetener (optional)
3/4 cup coconut flour
3/4 tsp sea salt
1 tsp baking powder
 

Heat oven to 350º F and line a 9"x5" bread pan with parchment.  

In a large bowl whisk together eggs until evenly beaten, then add melted butter and honey and whisk until smooth. In another bowl whisk together dry ingredients until light and fluffy, then add to eggs and whisk until smooth.  Batter will become very thick. Spread firmly into lined pan and bake for 40 minutes, or until a toothpick comes out clean. Remove from oven and cool.

 

Honey Sweetened Vanilla Plum Jam

yield 6-7 cups of jam

I used Italian prune plums, but any kind of plum should work. Pamona's Pectin can be found at natural grocers and online.  Each package of Pamona's includes the pectin as well as calcium powder to make the calcium water, and a handy recipe chart and instructions.  Don't be intimidated - canning really is easy!!!  If you don't want to can, you can just transfer this to jars and keep in the refrigerator for 3 weeks.

2 1/2 - 3 lbs fresh plums, pitted, chopped, and pureed (4 cups pureed)
1/4 cup lemon juice
1 vanilla bean, split and scraped
1/2-1 cup honey (I used 3/4 cup)
3 tsp Pamona's pectin
4 tsp calcium water 

other equipment:
6 or 7 8-oz. canning jars (or proportional number of larger or smaller jars)
blender or food processor
1-2 large pots for canning (deep enough to fill with enough water to cover jars by 1 inch)
1 saucepan for heating jam
helpful tools: canning basket or jar-lifting tongs  


Wash jars, tops, and rings well with hot soapy water, rinse, and place in pots of hot water.  I usually fill the pots with enough water to cover the jars by one inch, remove the jars, bring it to a boil, then shut off the burner.  Then put the clean, empty jars, covers, and rings in the hot water and let them sit until I'm ready to fill them.

Prepare the calcium water per the instructions in the Pamona's box, and set aside.

Wash plums well.  Slice in half, remove pit, and chop. Place in a blender or food processor with lemon juice and blend until totally smooth, working in batches as necessary, until you reach 4 cups of pureed plum.  Split the vanilla bean and scrape out the seeds, and add to blender along with calcium water, then mix briefly to combine. 

In a small bowl or measuring cup stir together honey and pectin until smooth.  Transfer fruit puree to a saucepan and heat the mashed fruit until boiling, then add honey-pectin mixture and stir constantly for 1-2 minutes to dissolve pectin. Return mixture to a boil and then remove from heat.

Remove jars from hot water and set on a double thickness of towel or cloth.  Fill jars 1 inch from the top with hot jam mixture. Wipe rims clean.  Screw on two-piece cover.

Place jars in pots of boiling water (water should cover jars by 1"), cover pot, and process for 10 minutes, working in batches as necessary as size of your pot allows.    After 10 minutes, remove jars from pot and set on a double thickness of towel, away from drafts.  Allow to rest for 24 hours before checking seal on jars, then tighten ring and store. Will keep for 1 year sealed, and lasts for about 3 weeks in the refrigerator after opening. 

 


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Reader Comments (14)

I checked over and over to see if you were back , I was getting so worried about you , just so glad to see you are back and to hear you were enjoying your Summer and having fun . That is so great ! I can not even begin to tell you how excited I was to see your new post :) and what a wonderfully exciting new double blessing of a post . the bread sounds delicious as done the Jam . Very very happy to get these recipies . I have been making the rice milk and it is very good and is a big help with saving money so thank you for shareing that information as well. Good luck on Etsy ...I too love to crochet and it is addicting , but in a good way...so happy you are back :) I sure did miss you so much . BYE :)

August 31, 2010 | Unregistered CommenterKathy

I notice it says "basic coconut flour bread" - Does that mean you have tasty variations as well? Any recommended additions? I bought coconut flour but haven't figured out what to do with it yet. This sounds great & very easy! I'm surprised it only takes 3/4c flour.

August 31, 2010 | Unregistered CommenterStephanie

Ah Kim, how I love thee....let me count the ways..... So so so much appreciation comin' at 'ya from San Francisco, where I am currently on vacation, but looking forward to coming back home and making this lovely coconut flour bread. I can't do any eggs, wondering if I could sub the eggs with some nut milk (I know coconut flour sucks up a lot of moisture). Or perhaps try some flax "eggs"? Any thoughts?

August 31, 2010 | Unregistered CommenterSaskia

Kim, I am a fellow resident of the Twin Cities. You mention duck eggs and I wonder where you get them. They are hard to find. I cannot eat chicken eggs, only duck eggs, why I have no idea! I am going to try this coconut bread.

September 2, 2010 | Unregistered CommenterSandy

Saskia-
You could try some kind of mixture of flax, arrowroot, and chickpea flour with a little baking powder and boiling water. I am experimenting with this as an egg replacer in coconut bread, hoping I will eventually find the perfect combination to make it egg-free and still turn out well! good luck with your experiements, and I'll be sure to post an egg-free version when I figure it out.You could also try using some Energ egg replacer.

Hi Sandy,
I find duck eggs at the Seward Co-op in Minneapolis. They also are available at the Mpls Farmers Market in the spring and fall.

September 2, 2010 | Registered CommenterKim @ Affairs of Living

I will definitely have to try this. Since I am allergic to the protein in egg yolk, could I substitute egg whites? How about adding some cinnamon and raisins? Or does that not sound so good?

September 3, 2010 | Unregistered CommenterMartha

Martha,
Sure, try subbing egg whites! I bet it would still work. And yes, cinnamon and raisins would be great. I would add more sweetener if you want to make a "sweet" bread like that. It could also go savory very easily.

September 3, 2010 | Registered CommenterKim @ Affairs of Living

I just made this bread and it was wonderful! These recipes keep me loyal to my special diet! Thank you!

September 6, 2010 | Unregistered CommenterKris

I just made this bread, it baked up beautifully in 35 minutes (my oven runs hot). I known the rules... you should bake something by the original recipe first and then make changes, but those bananas were just looking at me, BEGGING to be used!! So I added 1/3 of a VERY ripe banana to the eggs and oil, and some cinnamon. The surrounding crust was hard and pretty, the insides were white with brown flecks and very spongy. I ate 3 or 4 pieces just out of the oven!
Thanks for a great recipe!

September 11, 2010 | Unregistered CommenterDoula Reese

KRIS - thanks for the sweet comment, I'm glad you enjoyed the recipe :)

DOULA REESE - brilliantl idea with the bananas! thanks for sharing, i bet it was wonderful!

September 21, 2010 | Registered CommenterKim @ Affairs of Living

Yumm, I made this last week and I'm going to make it again today. I'm sticking pretty close to the original, it came out so moist and flavourful! I might add a little vanilla and cinammon to give it a bit of a different taste! Drool.

September 24, 2010 | Unregistered CommenterAnna

Hi! So glad I found your site. I tried this recipe yesterday and YUM. So delicious and buttery and so filling.

I used coconut oil and browned butter in my recipe and yum.

September 30, 2010 | Unregistered CommenterKaren

Just made this bread today and it tastes too salty to me. I noticed the original recipe doesn't call for baking powder. Perhaps it doesn't need salt if baking powder is added?

Thanks!

November 30, 2011 | Unregistered CommenterStacey

Just made this bread today and I thought it tasted too salty. I noticed the original recipe did not call for baking soda. Perhaps salt is not needed if there is baking soda? I would appreciate your thoughts on this. Thanks!

November 30, 2011 | Unregistered CommenterStacey
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo