Gluten Free Baking with Coconut Flour and a give away | Joybilee® Farm | DIY | Herbs | Gardening | Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten Free Coconut Cranberry Loaf

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Gluten Free
  • Method: Baking

Description

A light, gluten-free, bread that is perfect for snacks, serving as dessert, or enjoying with afternoon tea.


Scale

Ingredients

  • 1 cup coconut flour (#ad)
  • 1/4 c. flax seed, freshly ground
  • 8 eggs, beaten lightly
  • 1/2 cup honey
  • 1/4 cup. coconut oil, melted
  • 2 tsp. baking powder
  • 1/2 tsp. Himalayan salt
  • 1/2 cup cranberries, dried
  • 2 tbsp. coconut, shredded (optional)

Instructions

  • Preheat oven to 350F.
  • Mix eggs, coconut flour (#ad), flax seed, honey, and coconut oil together.
  • Beat well.  Allow the batter to rest for 15 to 20 minutes.
  • It should be the consistency of a thick muffin batter.
  • Add more flour if it is too liquidy,  2 tbsp. at a time.
  • Allow to rest for 10 minutes between additions to allow the coconut flour (#ad) fully absorb the liquid.
  • Add salt, baking powder and dried cranberries to the batter.
  • Spread in a greased bread pan, about 3/4s full.
  • Sprinkle coconut on top.
  • Place loaf in the middle of the oven.
  • Bake for 30 minutes at 350F.
  • Reduce heat to 325F and continue baking an additional 15 to 25 minutes until centre is done and top of loaf is golden brown.
  • Don’t over bake.
  • Allow to cool completely before slicing.

Recipe Card powered byTasty Recipes