Trinidad Coconut Bake (Gluten Free)

4 standard portions

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Ingredients

• 2 tbsp psyllium husk ((10g))
• ¾ cup full fat coconut milk ((177ml))
• 1⅓ cup tapioca starch ((160g))
• ¾ cup millet flour ((90g))
• ¼ cup sorghum flour ((30g))
• ⅓ cup coconut ((30g), shredded or freshly grated)
• 2 tbsp raw cane sugar ((24g) or coconut sugar)
• 1 tbsp ground flaxseed ((7g))
• 2½ tsp instant yeast ((30g))
• 2 tsp xanthan gum ((6g))
• 1 tsp baking powder ((4g))
• ½ tsp pink salt ((3g))
• ⅛ tsp nutmeg ((0.25g) optional)
• 2 tbsp vegan butter ((28g) melted)

Method

1. Mix together ⅓ cup of the coconut milk with the psyllium husk and set aside. After a few minutes the mixture should congeal (use a teaspoon to help mix it into a paste).
2. Add all of the dry ingredients to a bowl on a stand mixer with a dough hook.
3. While the mixer is running on the lowest setting, add the psyllium husk.
4. Add the liquid (combine the coconut milk with the melted vegan butter)  and increase the speed to medium-high until a pliable dough ball is formed (it should be smooth with a small amount of stickiness and not too dense) and continue to knead for another 2-3 minutes.
5. Place the dough on a surface with lightly floured parchment paper.
6. Roll out the dough into a giant circle to the thickness that you desire (I like mine quite thick so just over 1 inch works for me) and place on a lightly greased tray.
7. Use a fork to prick holes into the dough and cover with some lightly oiled plastic wrap.
8. Leave the dough to rest for about 30 minutes in a warm place.
9. Preheat the oven at 356F/180C.
10. Brush the top and sides of the dough with some water to eliminate any dry spots and to keep it dehydrated.
11. Bake for roughly 20-30 minutes (depending on its thickness) or until slightly golden brown. Don't overcook the bake or it will be quite dense/dry.
12. Once baked, immediately brush the coconut bake with vegan butter.