So I may have skipped my Monday morning gym class, just so I could go home and listen to the rain on the roof and do some therapeutic baking. Maybe not the most sensible decision, but I thoroughly enjoyed my quiet morning and the boys are loving this Raspberry Coconut bread for afternoon tea (leftovers sliced and frozen for lunch boxes). The gym will still be there next week, I told myself, but the rain might not be!
We’ve been in our current home since November, and it dawned on us as the rain softly fell on Sunday, that this was the first time we had a rainy day in this house.
Even the boys commented on it and how nice it was to get in a tracksuit and snuggle down on the lounge while our dry garden soaked up the goodness.
They must be getting older.
I remember many, many rainy days when they were younger that would reduce me to tears as I struggled to keep 3 energiser bunnies happy inside.
I had always loved a rainy day, enjoying being forced to ‘batten down the hatches’, potter around home, read, have a cuppa…..until I became a mum of 3 busy boys that is.
Fast forward to now and thankfully some of those things I love are starting to rub off on them in small ways.
I found my eldest son sitting on a lounge, guitar at his feet and a bowl of crackers in his lap. ‘What ya’ doin?’ I casually stated as I walked past. “Just listening to the rain” he said. No screen in sight, I silently did a ‘yippee’, without showing too much reaction, and walked on.
Our middle son rushed to get in his tracksuit and offered to make everyone a hot chocolate.
And the youngest loudly declared “Let’s have a family movie and cuddle on the lounge!”
I have dreamt of days like this for a very long time.
If they can all look like that, bring on the rain I say!
- 400 gram tin coconut cream
- 1 3/4 cup desiccated coconut
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup wholemeal plain flour
- 2 teaspoon baking powder
- 1/2 cup sugar
- 1 cup frozen raspberries
- Pour coconut cream into a mixing bowl and add the coconut. Stir and leave to sit for 30 minutes. The coconut will absorb the cream.
- Add the rest of the ingredients, except the raspberries and mix thoroughly.
- Gently stir in the frozen raspberries.
- Pour mixture into a greased loaf tin.
- Bake at 170 degrees celsius for 1 hour, or util a skewer inserted comes out clean.
- Exceptionally good eaten warm, just let it cool enough for you to be able to slice it.
- To freeze, allow to cool completely, cut into slices, and wrap individually.
