4 de febrero de 2017

Coconut Flour Red Velvet Bread RECIPE FOR TODAY


Coconut Flour Red Velvet Bread 

  •  1 large beet (about 1 ½ cups beet purée)
  •  6 large eggs, room temperature
  •  ¼ cup melted coconut oil
  •  ¾ cup coconut flour
  •  ½ cup unsweetened cocoa powder
  •  ½ cup tapioca flour
  •  4 T honey
  •  1 T apple cider vinegar
  •  ½ cup unsweetened coconut milk
  •  1 t baking soda
  •  1 t extra virgin olive oil
  •  ¼ t salt
  •  Preheat the oven to 400°F. Prepare a bread pan by coating it with extra virgin olive oil.
  •  Loosely wrap beet with foil and place on a baking sheet. Roast for 45 minutes. Remove from the oven, then reduce temperature to 350°F.
  •  Remove foil from the beet; let cool 10 minutes. When it’s cool enough to touch with bare hands, run it under cold water and remove skin with hands.
  •  Roughly chop the beet into quarters and add to a blender.
  •  To the blender, add coconut milk, eggs, apple cider vinegar and honey. Blend on high until beets are fully broken up. Then add coconut flour and blend again.
  •  Next add tapioca flour, baking soda, salt, cocoa powder and coconut oil. Blend a final time until combined and smooth.
  •  Pour the batter to the prepared bread pan, spreading into an even layer.
  •  Bake 45 minutes until the edges are brown and center is set.
  •  Remove from the oven and cool in the pan 20-30 minutes. Remove from the pan and transfer to a wire rack to cool completely.
  •  Slice into 12 pieces and serve!

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