Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Are you looking for recipe inspiration Vickys Coconut Crunch Loaf Cake GF DF EF SF NF ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Vickys Coconut Crunch Loaf Cake GF DF EF SF NF What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vickys Coconut Crunch Loaf Cake GF DF EF SF NF, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Vickys Coconut Crunch Loaf Cake GF DF EF SF NF delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF adalah 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Vickys Coconut Crunch Loaf Cake GF DF EF SF NF estimated approx 1 hour.

So, this time, let’s try it, let’s create it Vickys Coconut Crunch Loaf Cake GF DF EF SF NF home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF use 21 type of material and 8 manufacturing step. Here’s how to make the dish.

Tastes lovely spread with raspberry jam!

Ingredients and spices that need to be prepared to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:

  1. Topping
  2. 100 grams gluten-free oats
  3. 100 grams dessicated/flaked coconut
  4. 60 ml agave nectar or maple syrup
  5. 4 tbsp liquid coconut oil
  6. 1 tsp vanilla extract
  7. 1/4 tsp nutmeg
  8. Cake
  9. 245 grams gluten-free / plain flour (1 & 3/4 cups)
  10. 1/4 tsp xanthan gum if using GF flour
  11. 2 tsp baking powder
  12. 1 tsp baking soda / bicarb
  13. 1/2 tsp ground cinnamon
  14. 1/4 tsp ground nutmeg
  15. 1 pinch salt
  16. 50 grams granulated sugar (1/4 cup, optional for extra sweetness
  17. 270 ml light coconut milk (1 & 1/8 cups)
  18. 4 tbsp agave nectar / maple syrup
  19. 2 tbsp liquid coconut oil
  20. 2 tsp vanilla extract
  21. egg replacer for 1 egg (I used my own recipe egg replacer for gluten-free baking, linked below, mixed with 1 tbsp oil and 1 tbsp coconut milk)

Steps to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

  1. Preheat oven to gas 4 / 180C / 350°F and grease a loaf tin
  2. Pulse the oats slightly in a blender to break them down a little then add them to a bowl with rest of the topping ingredients. Mix and set aside
  3. Combine the dry ingredients in a bowl and the wet in another
  4. Gradually add the wet to the dry and stir until smoothnnhttps://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
  5. Pour half of the loaf batter into the tin and spoon half of the topping over, then pour the rest of the batter on top and sprinkle the rest of the topping over
  6. Bake for 40 – 45 minutes or until it tests done with a toothpick
  7. Let it fully cool in the pan
  8. Tastes like coconut crunch doughnuts!

How ? It’s easy? That’s how to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF which you can practice at home. Hopefully useful and good luck!

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