Gluten-Free Coconut Bake with Saltfish

Ingredients

• 2 cups Coconut Flour
• 2 teaspoons Baking Powder
• 1 cup Coconut Milk
• 2 Eggs
• 1/2 teaspoon Salt
• 1 cup Cooked Saltfish
• 1/2 cup Onion, chopped
• 1/2 cup Bell Pepper, chopped
• 1/4 teaspoon Scotch Bonnet Pepper, minced (optional)
• 2 tablespoons Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large mixing bowl, combine the 2 cups of Coconut Flour, 2 teaspoons of Baking Powder, and 1/2 teaspoon of Salt. Whisk these dry ingredients together until they are well mixed.
3. 3To the dry ingredients in the bowl, add the 1 cup of Coconut Milk and the 2 Eggs. Stir with a spoon or whisk until the batter is smooth and free of lumps.
4. 4Heat the 2 tablespoons of Oil in a medium-sized skillet over medium heat. Add the 1/2 cup of chopped Onion and 1/2 cup of chopped Bell Pepper to the skillet and sauté for 3-5 minutes, stirring occasionally, until they are softened. Stir in the 1 cup of Cooked Saltfish and, if you are using it, the 1/4 teaspoon of minced Scotch Bonnet Pepper, and cook for another 1-2 minutes to heat through.
5. 5Add the entire saltfish and vegetable mixture from the skillet into the coconut flour batter in the mixing bowl. Stir gently until the saltfish mixture is evenly distributed throughout the batter. Lightly coat a 22.86 × 33.02 cm baking dish (or a similar size) with a small amount of the remaining 2 tablespoons of Oil, using a paper towel or brush to spread it evenly.
6. 6Pour the combined batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Substitutions

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