Cooking with food intolerances

Coconut Bread January 11, 2011

1/2 c. coconut flour

1/2 c. rice or tapioca flour

1 c. quinoa or sorghum flour

1/4 tsp. freshly grated nutmeg

2/3 c. coconut oil, melted

1 Tbs. corn-free baking powder

1 tsp. baking soda

1 tsp. sea salt

1 c. safe sugar

1 c. unsweetened coconut

1 flax-egg

1 14-oz. can coconut milk

Mix together all ingredients. Pour into greased loaf pan. Bake in preheated 350F oven for 65-75 minutes. Cool on rack.

Alternative: Replace 1/2 c. unsweetened coconut with 1/2 cup cranberry orange relish for holiday bread (pictured).


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