Introduce yourself to whole grains with Vanilla Coconut Pound Cake

There they all are, in most grocery stores, outlets and health food stores. Bob’s Red Mill bags of 100% organic flours, beans, peas and grains have his smiling face and message “To Your Good Health” on the front. Each bag describes the specifics of the product (usually only ONE ingredient, unprocessed of course), nutrition, tips, and how to use it with easy to follow recipes. More recipes can be obtained by calling the company. They sent me tons of individual gluten-free recipes when I was catering, using their products, and they answered any question I posed on the phone. The company has over 400 products! Little did I know how many cookbooks they had for sale! I have them now, and you will see lots of easy, healthy-eating right here.




1 cup Bob’s Red Mill (BRM)  Gluten Free All Purpose Flour
1/4 cup BRM Organic Coconut Flour
1/4 cup Brown Rice Flour
2 tsp Baking Powder
1/4 tsp salt
1/2 cup sugar

1/3 cup Coconut Oil
2 Eggs
1 tsp. Vanilla Extract
12 oz Vanilla or Plain Coconut Yogurt

Preheat oven to 350º.  Spray a 9×5 in. loaf pan with nonstick spray.  Sift together flours, baking powder and salt.  Set aside.  Cream sugar and coconut oil until well blended.  Add eggs, and vanilla and mix until incorporated.  Add dry ingredients, alternating with yogurt until combined.  Pour into pan, smooth top and bake until lightly golden and a pick comes out clean, about 40-50 mins.  Cool completely.

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