Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsweetened dessicated coconut |
| 1 cup | Canned crushed pineapple and juice |
| 4 larges | Eggs |
| ½ cup | Honey |
| 2½ cup | Millet flour |
| 1 teaspoon | Sea salt |
| 1 tablespoon | Baking powder |
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