Gluten-Free Caribbean Red Papaya-Coconut-Pecan Bread

Easy to make, this bread isn’t too sweet to serve beside the meal but is sweet enough to bring in as dessert. It has a crumbly texture, like a light banana bread.

Ingredients:
1/3 cup canola oil

2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cups all-purpose gluten-free flour
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups Caribbean Red papaya, puréed or mashed (approximately 1/2 a papaya)
1/2 cup shredded coconut
1/2 cup pecans, chopped

Directions:

- Preheat oven to 350°.

- Grease 9" x 5" loaf pan or 3 mini loaf pans.

- With an electric mixer, cream together oil, sugar, eggs and vanilla in a large bowl.

- Add next 6 ingredients, then add the papaya.

- Beat until smooth. Stir in coconut and pecans.

- Pour into loaf pan(s).

- Bake 1 hour if using full-size loaf pan or 45 minutes if using mini pans.*

Serves: 9-12

Prep time: 30 minutes (excluding baking and cooling time)

Gluten-Free Papaya Mini Cakes

This recipe originates from France, where these mini-cakes are called financiers because the rectangular tins they are baked in make them resemble bars of gold. These mini-cakes are baked round with papaya providing the look of gold.

Ingredients:

1/2 cup unsalted butter

4 egg whites, at room temperature

1/3 cup almond meal

1/4 cup corn flour

1/4 cup shredded coconut

3/4 cup confectioners’ (powdered) sugar

36 small pieces Caribbean Red papaya, about 1 cup

Directions:

- Preheat oven to 325°. 

- Line muffin pans with cupcake liners or coat with nonstick spray.

- Melt the butter over low heat and then cool. 

- In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks. 

- In a food processor, combine the almond meal, corn flour, shredded coconut and sugar.

- Pulse until texture is fine.

- Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir. 

- Spoon the batter into the muffin tins and put into the oven. 

- After 20 minutes, top each with 3 pieces of papaya. 

- Bake until golden, about 30 minutes. Cool on a wire rack.

- Serve at room temperature. Can be stored in an airtight container for 3 to 4 days.

Makes: 12 muffin-sized cakes

Prep time: 30 minutes (excluding baking and cooling time)

Gluten-Free Caribbean Red Papaya Muffins

With the texture and look of carrot cake, these muffins deliver a sweet taste without a lot of sugar. Everyone serves blueberry and corn muffins, so why not Caribbean Red papaya muffins?

Ingredients:
3/4 cup quinoa flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1 egg
1/3 cup melted butter
1 tsp vanilla
3/4 cup sugar
1 3/4 cups Caribbean Red papaya, mashed or puréed


Directions:
- Preheat oven to 350˚.  
- Line muffin pans with cupcake liners.
- Combine the first 6 ingredients in a large bowl.
- In a small bowl scramble egg then add butter, vanilla and sugar. Mix with an electric mixer on medium until smooth.
- Gradually add the wet ingredients to the dry ingredients.
- Add the papaya and mix completely.
- Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.

Makes: 1 dozen full-size muffins, 2 1/2 dozen mini muffins

Prep time: 30 minutes (excluding baking time)

Gluten-Free Caribbean Red Cookies

These cookies join the ranks of gingersnaps – not too sweet but still hard to resist. Don’t let the number of different flours put you off. I’ve baked it several times with fewer flours (just using more of the other flours to equal the total amount).

Ingredients:

1 1/2 cups Caribbean Red papaya, mashed into a purée
1/2 cup light olive oil
3 tsp vanilla
2 tbsp almond milk
1 cup gluten-free rolled oats
2 1/3 cups gluten-free flour OR 1 cup sorghum flour, 1/3 cup gluten-free cornmeal, 1/3 cup buckwheat flour and 1/3 cup gluten-free oat flour
1/3 cup cornstarch
1 tbsp honey
1 tsp fine sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
1 1/2 cups light brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1/2 cup chopped pecans

Directions:
- Combine the first four ingredients. Set aside.
- In a separate bowl, whisk the rolled oats and all the flours together.
- Combine all remaining ingredients except the eggs and pecans.
- Add the eggs and beat until smooth. Add pecans.
- Chill the dough in the fridge for 2 hours.
- Preheat oven to 350˚.
- Form 1" balls from the dough and place on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes.
- Let cool for 5 minutes. Using a spatula, loosen cookies and move to a wire rack to cool.

Makes: 24 cookies

Prep time: 45 minutes (excluding baking and cooling time)

Gluten-Free Papaya Spice Cake

Spice cake has a downright cozy taste. If there’s fruit in a spice cake, odds are good that it’s apple, and it makes you think of sitting in front of a fireplace. The fireplace becomes a beach when the fruit in spice cake is Caribbean Red papaya. Although Caribbean Reds provide a different taste sensation, this fruit can also be the catalyst for relaxing thoughts.


Ingredients:
1 1/2 cups almonds
1/2 cup brown rice flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/4 tsp sea salt
2 eggs
1/3 cup light olive oil
2 tbsp honey
1 1/2 cups Caribbean Red papaya, cut up and mashed into purée
2 tsp vanilla


Directions:
- Preheat oven to 350˚. Line a 9" x 13" baking pan with greased parchment paper.
- Using a food processor, pulse the almonds into a fine meal. Pour into a large mixing bowl.
- To the almond meal add the rice flour, baking soda, baking powder, spices and sea salt.
- In a medium-sized mixing bowl, beat the eggs. Add the remaining wet ingredients. Beat well.
- Add the wet ingredients to the larger bowl’s dry ingredients. Whisk until combined.
- Pour the batter into the prepared baking pan and bake for 33 to 35 minutes, until done.
- Cool the cake before frosting.

Lime-Nutmeg Icing

The sweetness of Caribbean Reds in the cake creates a sharp contrast with the lime icing. It’s a sweet-tart treat.

Ingredients:

1 1/4 cups confectioners’ (powdered) sugar
1/2 cup unsalted butter
2 tbsp lime juice
2 tsp vanilla
3 dashes nutmeg

Directions:
- Combine ingredients in a medium bowl. Beat until smooth and glossy.
- Frost the cooled cake.
- Chill for 30 minutes in the freezer before slicing.

Serves: 15

Prep time: 30 minutes (excluding baking and cooling time)

Gluten free, naturally sweetened Caribbean Red papaya recipes

Caribbean Red spice cake

Caribbean Red cookies

Caribbean Red mini cakes

Caribbean Red papaya-coconut pecan bread

Caribbean Red papaya muffins