Waianuhea Bead and Breakfast is no longer in business but this breakfast recipe is still delicious!
What baby boomer traveler doesn’t love to eat? Trying recipes at home, based on regional dishes that you’ve experienced on the road, is a great way to keep the travel memories alive.
From time to time, I share recipes from my travels, contributed by the great chefs and cooks that I meet along the way. Here’s a favorite created by Randy Goff from Waianuhea Bed and Breakfast (now closed) located on the Big Island of Hawaii.
I’ve already told you about the outstanding breakfasts at Waianuhea Bed and Breakfast (now closed). Besides a hot main course, each morning meal was accompanied by homemade bread.
My favorite? Randy Goff’s delicious creation that was chock full of fresh coconut, macadamia nuts, carrots, and zucchini—all organic and locally produced. Randy has graciously shared her recipe with me to share with you.
Carrot Coconut Zucchini Macadamia Nut Bread
Created with Aloha in Ahualoa, Hawaii by Randy Goff
Makes 2 loaf pans
Preheat oven to 325
Ingredients (Preferably Organic):
• 1 1/2 cups whole wheat flour
• 1 1/2 cups white flour
• 1 tsp salt
• 1 tsp baking soda
• 3 tsp cinnamon
• 3 eggs
• 1cup vegetable oil
• 2 ¼ cups sugar
• 3 tsp vanilla
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped macadamia nuts
• 1 cup coconut
Whisk flour, salt, soda and cinnamon in small bowl.
Whisk egg, oil, sugar and vanilla in large bowl.
Fold dry ingredients into egg mixture then add carrot, zucchini, macadamia nuts and coconut.
Divide batter evenly into two greased loaf pans,
Bake 45-60 min, test w/ toothpick. Cool at least 10 minutes before enjoying!
I’ll be serving Randy’s bread accompanied by the melodies of Hawaiian slack key guitar. That’s as close as I’ll be able to come to experiencing the Aloha spirit in Montana.
Hungry for more? Try these breakfast recipes that we’ve collected during our boomer travels: