Cider Honey Quick Loaf #BreadBakers

This rich cider honey quick loaf is naturally sweetened by the cider and the honey. It’s especially delicious toasted.

This month my Bread Bakers are creating sweet breads without refined sugar, high fructose corn syrup and artificial sweeteners. Our host Mayuri of Mayuri’s Jikoni limited us to natural sweeteners like maple syrup, honey, blackstrap molasses, dates, banana puree, coconut sugar, balsamic glaze, brown sugar syrup, real fruit jam made without any sugar, stevia or palm jaggery. Further, she said NO SUGAR - white, brown, demerara, turbinado, muscovado, etc- . to be used in the bake.

Trying to use what I have on hand, I decided that honey was the way to go. I’m in the Channel Islands right now so I am also fortunate to have ready access to alcohol, unlike at home in Dubai where one must have a license to purchase (and mine has expired.) The first thing we buy is some traditional English cider, often called hard cider in the United States. It's tart and dry with a little sweetness.

Ingredients
3 cups or 375g flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
12 oz or 355ml cider, at room temperature
1/2 cup or 113g unsalted butter, melted and cooled

Method
Preheat your oven to 350°F or 180°C.

In a large bowl, whisk together the flour, baking powder and salt.

In another smaller bowl, add the honey to half of the melted butter.

Pour in the cider and mix well.

Fold the wet ingredients into the dry ingredients until just mixed.

Pour half of the remaining melted butter into the loaf pan.

Spoon the batter into the pan, and pour the rest of the butter on top of the batter. Jersey butter comes by its color naturally, from the beta-carotene in the grass the cows eat.

Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. If the top is browning too quickly, cover with foil and continue baking until done.

Cool for a few minutes in the pan and then turn the loaf out on to a wire rack to cool.

Slice and enjoy!

Check out all the wonderful naturally sweetened breads we have for you today! Many thanks to Mayuri of Mayuri’s Jikoni for hosting.

• Blackberries and Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Cider Honey Quick Loaf by Food Lust People Love
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Eggless Carrot Coconut Quick Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
• English Granary-Style No Knead Bread by Karen's Kitchen Stories
• Grape Bread by The Bread She Bakes
• Healthy Banana & Blueberry Bread by Baking in Pyjamas
• Honey Almond Banana Muffins by Baking Yummies
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Jackfruit Honey Bread by The Schizo Chef
• Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Pain au Levain avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Lime Coconut Lassi

Made with yogurt, coconut milk and fresh lime juice sweetened with a little honey, this coconut lime lassi is the perfect drink on a hot summer day. 

My mom has a go-to place in Houston when she is out running errands. It’s called Rajah’s and her standard order is two samosas and a sweet lassi. Somehow the cool yogurt drink goes perfectly with the spicy fried samosas filled with curried potatoes and peas. And the two together make the perfect snack.

This week my Sunday Supper group is cooking and creating with coconut so I made a delightful chickpea potato curry for the Sunday Supper website. So Tasty! For this space, what could be more perfect than a complementary lassi? The sharp lime juice and yogurt were deliciously mellowed by the creamy coconut and the honey added just the right amount of sweetness. This drink would also make a delicious cocktail with the simple addition of a little rum.

Ingredients - for about 12 oz or 355ml. One tall glass or two shorter glasses, if you feel like sharing.
2 tablespoons fresh lime juice
2 tablespoons honey
1 cup or 240ml coconut milk
1/3 cup or 85g plain Greek (thick) yoghurt
6-8 ice cubes

Method
Add the lime juice and honey to a large clean jar. Swirl around or stir until the honey dissolves in the lime juice.

Add in the coconut milk, yogurt and ice.

Put the lid on the jar and shake until well combined and frothy. Pour into glass or glasses.

Garnish with slices of lime.

Enjoy!

Are you craving coconut? This is your Sunday! Many thanks to our host Conni of Cosmopolitan Cornbread and our event manager Shelby of Grumpy’s Honeybunch for all of their hard work this week.

Great Starts

• Coconut Granola Bowla by Family Foodie
• Gluten Free Coconut French Toast by Gluten Free Crumbley
• Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
• Piña Colada Granola (grain free) by My Life Cookbook
• Piña Colada Nut Bread by Where Latin Meets Lagniappe
• Piña Colada Overnight Oats by Take A Bite Out of Boca
• Piña Colada Pancakes by Dizzy Busy and Hungry

Dive in with Sides and Appetizers

• Easy Piña Colada Salad by April Golightly
• Piña Colada Coleslaw by Culinary Adventures with Camilla

Coco-Nutty Main Dishes

• Chickpea Potato Curry by Sunday Supper Movement
• Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
• Piña Colada Chicken Skewers by The Crumby Cupcake
• Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
• Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking

"Col-lots-a" Desserts

• Coconut Pound Cake by Cosmopolitan Cornbread
• Cookies and Coconut Cream Popsicles by Books n’ Cooks
• Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
• Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
• Easy Piña Colada Poke Cake by Crazed Mom
• Homemade Samoas by That Skinny Chick Can Bake
• Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
• Kheer by What Smells So Good?
• Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
• Piña Colada Bars by Dessert Geek
• Piña Colada Cream Pie by Cookin’ Mimi
• Piña Colada Cupcakes by The Redhead Baker
• Piña Colada Energy Balls by Wholistic Woman
• Piña Colada Flan by Asian In America
• Piña Colada Ice Cream by Palatable Pastime
• Piña Colada Rice Pudding by Hardly A Goddess
• Piña Colada Trifle by A Day in the Life on the Farm
• Piña Colada Upside Down Cake by Bottom Left of the Mitten
• Pineapple Coconut Pudding by Magnolia Days
• Samoa Smacky Delicious Mix by Cooking With Carlee
• Toasted Coconut Sour Cherry Sundae by Pies and Plots
• Tropical Fruit Cups by The Freshman Cook

Sweet to Sip Beverages

• Boozy Coconut & Caramel Milkshakes by Momma’s Meals
• Coconut Banana Rum Smoothie by Desserts Required
• Coquito by Monica’s Table
• Lime Coconut Lassi by Food Lust People Love
• Piña Colada Freeze by Grumpy’s Honeybunch
• Piña Colada Smoothie by A Mind Full Mom
• Spiced Piña Colada by Family Around the Table

Pin it! 

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Pumped Up Potato Salad

Pumped up potato salad combines new potatoes with charred red peppers, tomatoes, olives, feta and basil for a wonderful summer salad.

 

I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.

Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.

Pumped Up Potato Salad

This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.

Ingredients
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
Black pepper
handful basil leaves

Method
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.

Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.

Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.

If you don’t have gas, you can also roast the pepper in a very hot oven. Pop charred pepper in a sturdy plastic bag when it’s done and twist the top closed.

When the potatoes are cooked, drain them well and set aside to cool for about five minutes.

Mix the olive oil in with the other dressing ingredients.

Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.

When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.

Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.

Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.

Tear the basil leaves with your hands and toss them with the rest of the salad.

Enjoy!

Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!

Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!

All-American Appetizers

• Chicken Yakitori in Skewers by Asian In America
• Honey Berry Blue Cheese Ball by Magnolia Days

America the Beautiful Beverages

• Apple Pie Milkshake by Love and Confections
• Summer Berry Pitcher Mojitos by The Crumby Cupcake

Raise the Flag Breakfasts

• Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
• Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess

For the Red, White and Blue Salads and Main Dishes

• Bang Bang Pork Chops by Wholistic Woman
• Blueberry and Watermelon Arugula Salad by A Mind Full Mom
• Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
• Firecracker Hot Dogs by Sunday Supper Movement
• Founder’s Mac and Cheese by Cooking Chat
• Pumped Up Potato Salad by Food Lust People Love
• Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
• Red White & Blue Caprese Salad by Go Epicurista
• Red White and Blue Fruit Salad by A Day in the Life on the Farm
• Red, White, and Blue Salad by Simple and Savory
• Watermelon Salad with Feta & Blueberries by Monica’s Table
• Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings

Oh Say Can You See Desserts

• All-American Patriotic Dessert Tarts by Family Around The Table
• Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
• Cherry Vanilla Poke Cake by Cookin’ Mimi
• Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
• Firecracker Muddy Buddies by The Bitter Side of Sweet
• Flag Fruit Pizza by Dash of Evans
• Homemade Snow Cones by Palatable Pastime
• Patriotic M&M Cookie Bars by Alida’s Kitchen
• Patriotic Smoothie Pops by Crazed Mom
• Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
• Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
• Red, White, and Blue Fruit Tart by Life Tastes Good
• Red, White and Blue Granita by Dessert Geek
• Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
• Red White and Blue Parfaits by Desserts Required
• Red, White and Blue Popsicles by Our Good Life
• Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
• Red, White and Blue Shooting Stars by The Freshman Cook
• Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
• Rice Krispies Treat Birthday Cake by Pies and Plots
• Rosemary Cookies with Tomato Jam by The Finer Cookie 

Pin this Pumped up Potato Salad! 

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