Lemon Coconut Tea Bread
Enjoy your favorite tea with this moist lemony tea bread.
Recipe: Prep: 1 hr & 15 minutes Yields: 2 loaves
1/2 cup organic butter
8oz. organic cream cheese - softened
1 3/4 cup organic coconut sugar
2 organic or pastured eggs
13.5oz. organic coconut milk
2 tsp. organic lemon extract
1 tsp. Himalayan salt
1/3 cup organic freshly ground flax
2 1/4 cups organic whole wheat flour (chemical free)
1 tbsp. baking powder (aluminum free - Rumford)
Glaze:
1 cup organic coconut cream (top portion of coconut milk)
4 tbsp. organic coconut sugar
1 tsp. organic dried ginger
1/2 tsp. organic lemon extract
Butter and flour 2 - 8 1/2 x 4 1/2 stainless steel loaf pans
Preheat oven to 350 degrees.
In mixing bowl, beat cream cheese and butter on high until light and fluffy.
Add in coconut sugar, lemon extract, salt, and eggs, beating well.
Then add in the coconut milk. Add the flour, flax, and baking powder, mixing well.
Pour into prepared pans and bake in oven for about 1 hour. Check after
50 minutes.
Put coconut cream, coconut sugar and ginger into a small pan and cook just enough to make sure all ingredients are combined well and coconut sugar
is melted. Turn off heat and whisk in lemon extract.
When tea bread is done baking, then remove from pans and cool in racks.
When ready to serve, then pour sauce on top of loaves and cut into serving slices. Enjoy!