Yield: 1 Servings
|1 cup||Unsweetened dessicated coconut|
|1 cup||Canned crushed pineapple and juice|
|2½ cup||Millet flour|
|1 teaspoon||Sea salt|
|1 tablespoon||Baking powder|
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