Coconut Cranberry Tapioca Kamut Hobo Bread

1. 1

   Place cranberries in mixing bowl.

2. 2

   Sprinkle baking soda over cranberries.

3. 3

   Boil water and pour over cranberries.

4. 4

   Stir if needed until baking soda is dissolved.

5. 5

   Let sit for 6 - 8 hours or overnight.

6. 6

   Add tapioca flour, kamut flour, shredded coconut, coconut sugar, and agave syrup.

7. 7

   Stir.

8. 8

   Add up to 1/4 cup agave, 1/4 cup safflower oil, and / or 1/4 cup water if needed until batter is stiff but thoroughly mixed.

9. 9

   Dough should be thick but able to be stirred.

10. 10

    Bake in 3 small (12 - 16 oz) metal coffee cans, well greased and floured or 2 regular size loaf pans.

11. 11

    Pam or cooking spray works, but greasing and flouring the cans results in a better bread crust when the bread comes out of the can.

12. 12

    Bake at 350 degrees for at least an hour.

13. 13

    Cooking time varies from 1 - 2 hours depending on size and material of baking container.

14. 14

    Age-darkened metal cans tend to bake closer to 1 hour, clear glass loaf pans have taken up to 2 hours.

15. 15

    Start checking at 1 hour.

16. 16

    Bread is done when a skewer poked all the way through comes out clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.