How to cook without recipes
Try this experiment with our Coconut Love Loaf recipe below. After you’ve made it and feel comfortable with the basic structure, use different types of flour, replace the shredded coconut with nuts (we love macadamia nuts in this recipe) or modify the spices based on what your body or mind needs.
Let go of the fear of mistakes
Cooking is not difficult, but if it is new, it can take some time to get used to how things work. Give yourself time, structure and a playful approach. Eventually you will find the intuitive cook within and be able to make food at home that is nourishing, grounding and delicious.
Coconut love loaf
3 cups whole wheat flour
1 cup coconut flour
1 cup dried coconut, soaked for 4+ hours (use fresh if available)
1/2 tsp. mineral salt
1/2 tsp. cardamom powder
1/2 inch piece of vanilla bean, cut into tiny pieces (optional, be sure to purchase it from a quality vendor. We like Mountain Rose Herbs)
1/3 cup coconut oil or ghee
1/4 cup maple syrup
1/2 to 1 cup water
Combine flours, coconut, salt and spices. Stir in vanilla bean, oil and maple syrup. Add enough water to create a sticky, soft dough.
Gently press into a glass baking dish and bake at 375 degrees F for 12 minutes in a convection oven, or about 30 to 40 minutes in a regular oven until a toothpick comes out clean.