Papaya Bread

I went to a going-away dinner for a beautiful friend of mine, a doctor who is leaving for Mexico. And she stood, delivered a little speech about her thankfulness for the people, then about a gift she’d made for everyone – copies from her wonderful book on chi kung and how to eat correctly for various illnesses. I shamelessly asked her afor a plug for my Chi Kung classes, which she did, Tuesdays at the Mediation Center in town. There were about thirty people there, so it really helped spread the word.


Recipe of the Day – Papaya Bread

 Ingredients :
  • 1 c. mashed papaya
  • 12 c. coconut oil
  • 1 c. coconut crystals or panela
  • 2 T. chia seeds, soaked in 6 T. water, or 2 eggs
  • 1 12 c. gluten-free flour, like yucca, oat, quinoa, or platano flour
  • 1 pinch vanilla powder, or 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 14 tsp. baking soda
  • 12 tsp. salt
  • 12 tsp. cinnamon
  • 12 tsp. cardamom
  • 12 tsp. ginger
  • 12 c. raisins
  • 1/2 c. walnuts
  • optional – 1/4 c. cacao nibs or chocolate pieces
  • DireCtions:

    1. Scoop out the papaya, remove seeds and mash with a fork. Blend with the coconut oil. Gradually add the coconut sugar, creaming well, then the chia mixture or eggs. Add the next 6 ingredients; add to creamed mixture, stirring well.
    2. Stir in papaya, raisins, and chopped walnuts.
    3. Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loaf pan.
    4. Bake in a 350° oven for 1 hour and 10 minutes OR until done.
    5. Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.

    Word of the Day – entraga – deliver

    Tip of the Day – Eat papayas for papain, as well as the sweet taste. The papain is the main ingredients in digestive enzymes you take to move your digestion along. They help digest everything!

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