| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Unsweetened dessicated coconut |
| 1 |
c |
Canned crushed pineapple and juice |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Honey |
| 2 1/2 |
c |
Millet flour |
| 1 |
ts |
Sea salt |
| 1 |
tb |
Baking powder |
INSTRUCTIONS
NORMA WRENN
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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