Coconut Cranberry Tapioca Kamut Hobo Bread

Submitted by Purr-fect baker

"A version of Hobo bread created for a friend with many food allergies"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 2-3 loafs
• Serves: 24

ingredients

• 2 cups dried sweetened cranberries (Craisins or equivalent)
• 2 cups water
• 4 teaspoons baking soda
• 1 cup unsweetened dried shredded coconut
• 2 cups coconut sugar crystals
• 3 cups tapioca flour
• 1 cup kamut flour
• 1⁄4 cup Agave
• 1⁄4 cup safflower oil

directions

1. Place cranberries in mixing bowl. Sprinkle baking soda over cranberries. Boil water and pour over cranberries. Stir if needed until baking soda is dissolved.
2. Let sit for 6 - 8 hours or overnight.
3. Add tapioca flour, kamut flour, shredded coconut, coconut sugar, and agave syrup. Stir. Add up to 1/4 cup agave, 1/4 cup safflower oil, and / or 1/4 cup water if needed until batter is stiff but thoroughly mixed. Dough should be thick but able to be stirred.
4. Bake in 3 small (12 - 16 oz) metal coffee cans, well greased and floured or 2 regular size loaf pans. Pam or cooking spray works, but greasing and flouring the cans results in a better bread crust when the bread comes out of the can.
5. Bake at 350 degrees for at least an hour. Cooking time varies from 1 - 2 hours depending on size and material of baking container. Age-darkened metal cans tend to bake closer to 1 hour, clear glass loaf pans have taken up to 2 hours. Start checking at 1 hour. Bread is done when a skewer poked all the way through comes out clear.