Coconut Breakfast Cake
- 1 cup spelt or white flour (or this: gf version)
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp Ener-g (or 2 tbsp ground flax) (If you must, you can omit. The loaf just won't rise as much. If you do use Ener-g or flax, just add the powder with the dry ingredients.)
- 1/4 cup plus 2 tbsp xylitol or sugar (or brown sugar or coconut sugar are also fine.)
- 1/8 tsp uncut stevia (or 4 packets nunaturals stevia, or 1/4 cup more sugar)
- 2 and 1/4 tsp pure vanilla extract
- 1 cup (240g) crushed pineapple, drained (You can sub ripe banana)
- 1/2 cup full-fat canned coconut milk (see nutrition link below, for a lower-fat option)
- optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract
- Preheat oven to 350 F. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don't overmix. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. But my absolute favorite way to eat this recipe is spread with coconut butter!
spelt, cinnamon, baking powder, salt, baking soda, ground flax, sugar, stevia, vanilla, pineapple, fullfat canned coconut milk, nuts
Taken from www.epicurious.com/recipes/member/views/coconut-breakfast-cake-53061541 (may not work)