Golden Coconut Snack Cake/Flatbread (gluten free, vegan, sugar free)

 

Okay, I know it is lame to not have photos to accompany the recipes.  In this case, my camera died when I was baking this lovely snack cake, and I haven't had a chance to take a photo since!  anyway, moving on...

 

In my baking fit a couple weeks ago before going to Florida for my brother's wedding, I decided to whip up a tropical sort of snack cake flatbread.  I've been traveling with frozen muffins and breads lately, and it is nice to have safe food on the road.  I wanted something just a little sweet that I could eat when the rest of family is eating wedding cake, so I whipped up this little number. I put it in the freezer, and I'll grab a slice or two to take along!  But I couldn't resist eating a slice fresh, and it was very tasty.  While my family was eating wedding cupcakes around the kitchen table, I ate a slice of this, drizzled with an on-the-fly rice milk-carob powder-flax oil sort of glaze, and it was very satisfying indeed.

 

Golden, moist, and fragrant, this coconut scented snack cake is lightly sweet and would be the perfect partner for an afternoon cup of tea!  Even better is that it contains NO ADDED SUGAR!  Like most things I make it is only very very lightly sweetened, my sweetener of choice for this recipe was stevia.  If you have a sweet tooth, it could be made sweeter very easily with more stevia, or a squirt of agave, brown rice syrup, honey, or maple syrup.   

 

It is loosely based on Susan Jane Murray's fabulous Rooibos & Quinoa Flatbread recipe - I make a million bread variations based on the basic framework of that recipe, all with great success.  This was my first experiment with coconut water, which I used as the liquid. I found a box of it on sale at the grocery store a while back, and had it in my pantry, so now seemed like the perfect opportunity to try it out. Apparently, coconut water is supposed to be really great for you, full of potassium and all sorts of other good things. I heard you can culture it and make a kefir-like drink too. Regardless, it added a nice, light coconutty kick and slightly sweet flavor to the bread. However, if you are really really watching your sugar intake, you may want to avoid drinking it straight - a 12 oz box has about 14 grams of sugar.  Used in recipes, though, the amount of sugar is negligible - if you get 8 slices from this recipe, as I usually do, that is only 1.75 grams of sugar per slice.  

 

Golden Coconut Snack Cake

yield: 8-16 slices, depending on how you cut it!
  • 1/2 c quinoa flour
  • 1/2 c millet flour, rice flour, or mix (rice flour has a milder flavor and will allow for more coconut flavor to shine through, but millet packs more nutrition an is lower GI)
  • 3/4 c quinoa flakes
  • 1/4 c whole millet grain (optional, for crunch)
  • 1 box (about 12 oz) unsweetened coconut water, water, or milk substitute
  • 1/2 tsp salt or 1 tsp ume vinegar
  • 1/2-2/3 c unsweetened, shredded coconut
  • 1/2 tsp baking soda
  • 1 tsp corn-free baking powder
  • 1 tsp cream of tartar
  • 2 T coconut butter/solid creamed coconut
  • 1/4 tsp vitamin C crystals
  • 1/2 tsp stevia 
  • 1/2 c boiling water
  • optional, for a more intense flavor: coconut flavoring/extract
Preheat oven to 350 F.  Grease an 8x8 or 9x9 square baking tin with coconut oil. Mix quinoa flour, millet flour, quinoa flakes, and whole grain millet with coconut water and let sit for about 30 minutes.
Add salt/ume and shredded coconut, and stir until well mixed.   Dissolve stevia, vitamin C crystals and coconut butter/cream in boiling water.  Add to flour mixture, along with baking soda, baking powder, and cream of tartar.
Stir gently until everything is just evenly mixed; do not over mix and kill all those lovely little bubbles!  Mixture will be runny.  Bake for 35-40 minutes, until golden brown and toothpick inserted comes out clean.Remove from oven, and let cool in pan about 5 minutes.  Remove from pan, and let finish cooling on a rack.Once cooled, slice into as many pieces as you'd like - I like to cut it into 8 rectangular slices.  Or cut into 9 squares, or, cut into 12 or 16 slices. It all depends on how you want to serve it, and how many slices you want! Serve immediately, or freeze for later.  Slices freeze like a dream, and they thaw in a jiffy!  Leftover slices of the bread are especially good when warmed in the toaster oven.