bread - donut bead

By tinathorn

Ingredients

• –> For the Crunch Topping:
• 1 cup organic unsweetened coconut flakes
• 1 cup certified gluten-free oats
• 1/4 cup agave nectar (I used raw blue agave; you could also use pure maple syrup. Honey will also work; however, f you use honey, the recipe will no longer be vegan.)
• 4 Tablespoons dairy-free butter substitute or coconut oil, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon mace (you can use half the amount of nutmeg if you do not have mace on hand)
• –> For the Bread
• 1 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup corn starch (OR equal amount of tapioca flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon mace
• pinch of salt
• 1 cup plant-based milk
• 4 Tablespoons agave nectar
• Egg replacer (prepared) to equal 1 large egg
• 2 Tablespoons oil
• 1 teaspoon pure vanilla extract

Details

Adapted from glutenfreegigi.com

Preparation

Step 1

Preheat oven to 350F. Lightly grease an 8×4-inch loaf pan.
Combine coconut and oats in the bowl of your food processor and process until the pieces are small uniform crumbs.
Transfer mixture to a medium mixing bowl and add agave, butter substitute, vanilla and mace.
Stir until blended; set aside.
For the bread, combine dry ingredients in a mixing bowl and stir with a whisk to blend.
In a separate mixing bowl, combine liquid ingredients and stir.
Add liquid mixture to the dry ingredients and stir until the mixture is smooth.
Spoon half the batter into the prepared pan. Top with half the topping.
Spoon the remaining batter into the pan and top with remaining topping. Bake 30-35 minutes, or until the edges are browned and a toothpick inserted in the center of the bread comes out clean. Cool the bread to nearly room temperature before removing from pan and slicing.