Hello from Indiana! Our flight made it out of Denver just as a blizzard was beginning to dump--it's miraculous our flight left on time. Here, it's a balmy 50°F. We arrived late Christmas night, falling into bed as soon as we could. Between the travel, our fourth Christmas dinner of the week, and the weather outside, my mental calendar is spinning in circles in a way that I can't keep track of.
Instead of checking what day it is (Saturday?) I'm letting it slip away. That's what vacation is for, right? Just before leaving the house and losing track of time, I made this bread as a tasty travel snack. It's inspired by a cake my mother used to make (maybe she still does): a soft quick bread with big chunks of juicing pear and fudgy drops of chocolate. Made with organic eggs, coconut flour, and coconut milk, it's a notch above all of the other bread slices you might find in the airport: filling, nutritious, and sustaining. And chocolate doesn't hurt.
Paleo Chocolate Studded Pear Bread - makes 2 nine-inch loafs
1 cup coconut flour
1 1/3 cup canned coconut milk
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ripe medium size pears
1/2 cup dark chocolate chips or cacao nibs
Coconut oil, for greasing the pans
1. Preheat oven to 350°F.
2. Whisk together the eggs, vanilla, and coconut milk. In a separate bowl, sift together the coconut flour, baking soda, and salt. Slowing fold the egg mixture into the flour mixture. Use a spatula to stir until all of the ingredients are incorporated.
3. Pit and dice the pears, and fold the diced pears and chocolate drops into the batter.
4. Grease the bread pans generously. Split the batter evenly between the two pans. Place in the middle rack of the oven and bake for 40-50 minutes, until the tops of the loafs are golden and a toothpick comes out clean when inserted into the middle. Set aside to cool.