Gluten Free Carrot Coconut Bread Food

GLUTEN-FREE COCONUT BREAD

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
• Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
• Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
• Do Ahead
• Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

CARROT COCONUT BREAD

Steps:

• Mix the flour through salt together in a very large bowl.
• Mix the eggs, oil and milk in a small bowl.
• Add those wet ingredients into the flour mix and stir it just until mixed.
• Add the rest of the ingredients.
• Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
• Bake in a 350 degree oven for about 50 minutes or until done.

GLUTEN-FREE CARROT-COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 350 degrees F.
• Grease a 9" spring-form cake pan.
• In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• Beat in the yogurt, vanilla, cinnamon and spice.
• Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
• Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
• Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• Cool on a wire rack and frost with cream cheese icing.
• For cream cheese icing, beat the cream cheese and butter until fluffy.
• Add the vanilla.
• Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• Add more sugar or juice as necessary.
• Frost cooled cake.