Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys coconut crunch loaf cake gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF Vicky@Jacks Free-From Cookbook @allergyfriendlycook Scotland. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF Vicky@Jacks Free-From Cookbook @allergyfriendlycook Scotland. Tastes lovely spread with raspberry jam! 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.

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys coconut crunch loaf cake gf df ef sf nf using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
  1. Get Topping
  2. Make ready 100 grams gluten-free oats
  3. Get 100 grams dessicated/flaked coconut
  4. Take 60 ml agave nectar or maple syrup
  5. Prepare 4 tbsp liquid coconut oil
  6. Get 1 tsp vanilla extract
  7. Get 1/4 tsp nutmeg
  8. Get Cake
  9. Take 245 grams gluten-free / plain flour (1 & 3/4 cups)
  10. Get 1/4 tsp xanthan gum if using GF flour
  11. Prepare 2 tsp baking powder
  12. Prepare 1 tsp baking soda / bicarb
  13. Prepare 1/2 tsp ground cinnamon
  14. Get 1/4 tsp ground nutmeg
  15. Take 1 pinch salt
  16. Take 50 grams granulated sugar (1/4 cup, optional for extra sweetness
  17. Make ready 270 ml light coconut milk (1 & 1/8 cups)
  18. Make ready 4 tbsp agave nectar / maple syrup
  19. Prepare 2 tbsp liquid coconut oil
  20. Take 2 tsp vanilla extract
  21. Get 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)

Learn how to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF with us, we hope you enjoy your. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF step by step. 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. Combine the dry ingredients in a bowl and the wet in another.

Instructions 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 smooth https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking (see recipe)
  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!
  9. Ready to serve and ENJOY!

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. Combine the dry ingredients in a bowl and the wet in another. 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. 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. It's of butter or dairy-free spread, melted.

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