Wednesday, March 24, 2010

Coconut Fruit Bread

Up for a mango banana bread with no added sugar or starches? Coconut flour is a great gluten free flour in that it's so high an fiber and protein while staying low in starches. This makes it a wonderful low-carb alternative for a healthy bread. After quite a few coconut flour experiments I think I've figured out the vegan gluten-free bread.

Coconut Fruit Bread
2 cups fruit puree
-- ideas can be banana (1 banana=1/2 cup), mango (1 mango=1 cup), apple sauce,
apricot puree, pear puree, berry puree, etc. I used 1 mango, 1 banana, and 1/2 cup
apple sauce
6 tbsp flax seeds
1 tbsp apple cider vinegar
1 tsp baking soda
4 tbsp water or juice
2 tsp vanilla extract
3/4 cup coconut flour
1 tsp xanthan gum
1 tsp baking powder
1 cup raisins (optional)
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 400 degrees. Combine puree, flax, vinegar, baking soda, water and vanilla and beat well. Add in coconut flour, xanthan gum and baking powder. Add in raisin and/or nuts if desired. Mixture should stick together well and not attach to bowl. Put into a 9x13 bread pan and bake 35-40 minutes. Enjoy!

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