“For too long, gluten-free cooking has had a reputation for being about as appetising as hospital food – it was crying out for a style and taste makeover,” says Rowie Dillon, ex- advertising agency creative, ceoliac and owner of Sydney’s gluten-free bakery Rowie’s Cakes.
“This coconut and cinnamon bread is quick, simple and absolutely beautiful toasted or grilled.”
Serves
Makes 8-10 slices
Cooke Time
50 minutes
WHAT YOU NEED
2 eggs
300ml milk
1/2 teaspoon vanilla extract
260g (2 cups) quinoa flour
2 teaspoons gluten-free baking powder 2
teaspoons ground cinnamon
230g (1 cup) caster sugar
150g (1 1/3 cup) desiccated coconut 75g
unsalted butter, melted
pure icing sugar, sifted, for dusting
WHAT TO DO
Preheat the oven to 180°C. Grease and line a 20cm loaf tin.
Whisk the eggs, milk and vanilla in a small bowl. Sift the flour, baking powder and cinnamon into a separate bowl. Add the caster sugar and coconut and stir to combine.
Gradually add the egg mixture to the dry mixture and stir until combined, then mix in the melted butter.
Pour into the prepared loaf tine and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.
Set aside to cool in the tin on a wire rack. Remove from the tin, cut into thick slices and dust with icing sugar.
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