Coconut Cranberry Tapioca Kamut Hobo Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A version of Hobo bread created for a friend with many food allergies Ingredients:
2 cups dried sweetened cranberries (craisins or equivalent) |
2 cups water |
4 teaspoons baking soda |
1 cup unsweetened dried shredded coconut |
2 cups coconut sugar crystals |
3 cups tapioca flour |
1 cup kamut flour |
1/4 cup agave |
1/4 cup safflower oil |
Directions:
1. Place cranberries in mixing bowl. Sprinkle baking soda over cranberries. Boil water and pour over cranberries. Stir if needed until baking soda is dissolved.
2. Let sit for 6 - 8 hours or overnight.
3. Add tapioca flour, kamut flour, shredded coconut, coconut sugar, and agave syrup. Stir. Add up to 1/4 cup agave, 1/4 cup safflower oil, and / or 1/4 cup water if needed until batter is stiff but thoroughly mixed. Dough should be thick but able to be stirred.
4. Bake in 3 small (12 - 16 oz) metal coffee cans, well greased and floured or 2 regular size loaf pans. Pam or cooking spray works, but greasing and flouring the cans results in a better bread crust when the bread comes out of the can.
5. Bake at 350 degrees for at least an hour. Cooking time varies from 1 - 2 hours depending on size and material of baking container. Age-darkened metal cans tend to bake closer to 1 hour, clear glass loaf pans have taken up to 2 hours. Start checking at 1 hour. Bread is done when a skewer poked all the way through comes out clear.
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