Gastroback Design Mixer Advanced Professional Bedienungsanleitung Seite 88

coconut Spelt Bread
15 minutes preparation, 60 minutes baking time
:
: 8
Ingredients:
300 g spelt grain
¾ cup (110 g) blanched almonds
4 teaspoons baking powder
2 teaspoons mixed spice
¾ cup (170 g) caster sugar
150 g shredded coconut, plus 1 tablespoon extra
2 eggs
75 g organic coconut oil, melted
300 ml reduced fat milk, soy, or almond milk
Butter, to serve
Method:
1. Preheat oven to 180 °C no fan (160°C with fan). Grease and line base of a 21 x 10 cm loaf pan.
2. Place spelt into the Design Mixer Advanced Professional jug, and secure lid. Dial to MILL. Process for 1 minute or
until finely ground. Transfer to a bowl.
3. Place almonds into the Design Mixer Advanced Professional jug, and secure lid. Dial to MILL. Process for 1 minute
or until ground. Add to spelt flour with the baking powder, mixed spice and sugar. Stir to combine.
4. Place eggs, coconut oil and milk into the Design Mixer Advanced Professional jug, and secure lid. Press the program
button PULSE | ICE CRUSH. Pulse for four times or until just combined. Press the pause button ( ).
5. Add spelt flour mixture and secure the lid. Press the pause button ( ) again to restart. Pulse for 6 or 7 times or
until just mixed. Transfer to a bowl. Stir in coconut. Spoon into prepared pan. Sprinkle with extra coconut.
6. Bake for 55–60 minutes or until golden brown and a skewer inserted in the centre comes out clean. Stand in pan
for 5 minutes. Turn out and transfer to a wire rack to cool slightly.
7. Cut into thick slices and serve slightly warm spread with a little butter. Alternatively allow bread to cool completely
then cut into slices and toast until golden.
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