Mint Bread

Hello, tender friends!

The garden herbs are growing and we’re swimming in mint!

I’m holding up a mint leaf in the picture, thinking that there’s only so much mint tea one family can possibly drink. So I got wild and made a mint bread! (We’re loving the VA weather, but I did mention to Anthony after my last post that I would take the opportunity if God opened it for me to visit home. He just gave me this face 😒.)

Here’s the recipe if you are also trying to find diverse ways of using mint. This bread pairs wonderfully with a curry, which I’ve also been throwing mint into during the saute phase. It also pairs well with a salad, but clashes terribly with an Italian herb prepared chicken. No surprise there, but ask me how I know.🤣😂

Ok, here goes.

Ingredients:

1.5 cups spelt flour, 1/2 cup cornmeal

2 tablespoons of coconut oil, melted on the stove top

1 egg

1 packet of rapid rise yeast

1/2 tsp of salt

1 teaspoon of honey

1 cup of coconut milk (full fat is essential for flavor)

2 cups of fresh mint (stems removed)

1 organic lemon (you’ll be using the zest, so you really want to make sure this is organic)

6 tablespoons of desiccated coconut

Directions:

1. Combine flour, coconut oil, egg, yeast, honey, salt, coconut milk, and desiccated coconut in a bowl. Knead to ensure full blending and consistency. Add warn water as needed for that Play-Doh like consistently if it feels too dry. Set aside.

1. Preheat the oven to 350°
2. Wash the lemon thoroughly and peel off the zest.
3. Juice the lemon
4. Run the zest and mint leaves through a food processor to finely chop them.
5. Transfer to a bowl and add lemon juice. Add remaining coconut milk just until the materials are moist enough to form a paste.

(This was olfactory heaven! I can still smell the mint and lemon on my fingertips. Even if you want to substitute ingredients like white flour or conventional milk in this recipe, this recipe is worth doing for this moment alone.)

6. Work the minty paste into the dough, kneading again as necessary. I know some people knead their dough for a half hour by hand, but I’m going to be honest: I’m too lazy for that. I kneaded the dough for about 5 minutes.

7. Use your preferred oil to oil a loaf pan. I chose to use coconut oil.

8. Bake for about 25 minutes, or until a toothpick comes out clean. (Be cautious of overbaking if you use the same flour/cornmeal mix because it will dry out pretty quickly).

Enjoy! We’re eating another loaf today because cooling herbs like mint are good on a hot day!

The bread was tasty, but my favorite part of all of this was harvesting the mint with Cub and peeling the leaves off together. Time always slows down for me when I’m outside, but this was particularly meditative. How blessed am I that I get to do these things as homeschooling projects with Cub? He just loves making meaningful contributions to a meal. I’m always in awe of this blessing from Yahweh.

And then, of course, it was back to the grind. I just barely finished watering the garden and chickens, doing laundry and dishes, and baking the bread before it was time to drive Cub to his social activities. But it feels so good when you slow down and time does too.

Okay, thank you for stopping by, and thank you for sharing! If you are a local follower of this blog and would like some free mint to try this recipe, either let me know on here or shoot me a text!

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