Pineapple Bread (gluten Free)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Unsweetened dessicated |
| coconut | ||
| 1 | c | Canned crushed pineapple and |
| juice | ||
| 4 | Eggs | |
| 1/2 | c | Honey |
| 2 1/2 | c | Millet flour |
| 1 | t | Sea salt |
| 1 | T | Baking powder |
INSTRUCTIONS
In a large mixing bowl combine the coconut and pineapple. Add the eggs and honey and beat until light either with an electric mixer or a wire whisk. Combine millet flour, salt, and baking powder, blend thoroughly with the pineapple mixture, and let the batter stand 15 minutes. Preheat the oven to 325 degrees. Butter well a 9-inch loaf pan. Stir batter and pour into the pan. Bake 1 hour, or until the bread tests done. Source: America's Bread Book, Mary Gubser; Williams Morrow ISBN 0-688-11608-6 Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2085
Calories From Fat: 289
Total Fat: 32.1g
Cholesterol: 744mg
Sodium: 3135.6mg
Potassium: 1398mg
Carbohydrates: 406g
Fiber: 13g
Sugar: 182.3g
Protein: 59g