Kief Loaf

1/2 cup kief infused room temperature coconut oil (use 8 grams decarbed kief per 2 cups coconut oil)

1/2 cup honey

2 eggs

1 1/2 cups flour of choice. I usually mix organic Red Fife with organic white

1 teaspoon baking soda

1 teaspoon salt

1 cup mashed ripe bananas

1/2 cup kefir or sour cream

1 teaspoon vanilla extract

1/2 cup broken walnuts or pecans

1/2 cup unsweetened flaked coconut

1/2 cup Saskatoon berries or other berries of choice

Optional: 1/3 cup coconut sugar mixed with a pinch of decarbed kief for streusel topping

Preheat oven to 350F. Grease a regular 9” x 5” x 3” loaf pan. With an electric mixer, cream the coconut oil and honey until light and fluffy. Add the eggs, beating well. Sift dry ingredients together and combine with the butter mixture. Bland well. Add the bananas, kefir, vanilla. Stir well. Add nuts, coconut, and berries. Pour into prepared pan. Sprinkle top with streusel if using. Bake 1 hour or until cake tester comes out clean. After removing from oven, let cool on a rack for 10 minutes. Then carefully slide knife around edge of pan, turn loaf pan upside down and gently tap loaf out onto rack to cool thoroughly. Serve with cream cheese, peanut butter or butter for extra fat to get that medicine working. And remember to use infusion calculator to get dosage correct for you. I ate 3/4 of a slice and it was enough to put me to sleep for the night.