Ingredients :
- 180 ml light coconut milk
- 3/4 tsp cider vinegar
- 280 g gluten-free / plain flour (2 cups)
- 1/2 tsp xanthan gum if using gluten-free flour
- 3 tbsp granulated sugar
- 1 tbsp orange zest
- 1 1/2 tsp mixed spice / pumpkin spice
- 1 tsp bicarb of soda / baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp sunflower spread / butter
- 50 g dried mixed fruit / currants (1/3 cup)
Method :
- Add the vinegar to the coconut milk, stir then let sit out at room temperature for 15 minutes while you mix the rest of the ingredients
- Preheat the oven to gas 5 / 190C / 375F and line a baking tray with parchment paper
- Mix the flour, xanthan gum, sugar, mixed spice, bicarb, baking powder, salt and orange zest in a large bowl
- Cut in the butter until the mixture resembles breadcrumbs
- Add the currents then make a well in the middle of the mixture
- Add the soured milk and mix in until you start to form a dough. You may need a couple extra tbsp milk if using gluten-free flour
- Knead the dough a little bit to bring it together then shape into a round loaf on the baking tray, about 7 inches in diameter
- Score an X on the top of the loaf with a sharp knife and bake for 35 - 40 minutes or until golden on top and hollow sounding when tapped underneath
- Let cool on a wire rack then slice and enjoy toasted and spread with some butter
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