Looking for gluten-free or low glycemic “bread” recipes? Here’s one that’s grain-free and very easy. It is sweet enough to substitute as a cake–just put some chocolate icing on it (mix equal parts melted ghee or coconut oil, honey, and cocoa powder and add some vanilla). The “flour” I use is shredded dried coconut that is blended until finely ground in a blender. Arrowroot is available at the Co-op and at most health food stores.
2 cups dried, shredded coconut, blended into a powder in a blender
4 Tbsp. arrowroot flour or powder
1 rounded tsp. baking powder
1/2 tsp. sea salt
1 ripe banana–it needs to have brown spots so it is sweet!
2 tsp. vanilla extract
1 Tbsp. ghee or coconut oil
1 to 2 Tbsp. honey
In a food processor, mix the dry ingredients. Add the rest of the ingredients and process until thoroughly mixed. It should be the consistency of cake batter–thick but still drops off of a spoon. You may need to add more arrowroot but do it by 1 tsp. increments–if you add too much arrowroot the bread will be rubbery so be careful!
Bake in a cake pan at 350 degrees F until a knife comes out clean and the bread is slightly golden on top–about 15 minutes.