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)

Relish, not just about pickles