Gluten Free Indian Hummingbird Bread for Humans, Not Hummingbirds!

While I was entertaining some friends who were coming into town, I made Hummingbird Bread with a Gluten Free Recipe and then took it to the Magdalene Workshop where so many new friends raved about it and asked for the recipe.  So here it is!  And No, it’s not for hummingbirds!  It’s for humans.  Thanks to PaleOMG.com for providing the base recipe before I gave my own scientific bakers twist that I do to all recipes, here you go!

It tasted as if I had added Turmeric instead of cinnamon because of the brown rice four and the grilled pineapple.  It’s like an Indian Hummingbird bread and it was soft on the inside and brown on the outside.  I love to use the Kitchen Aid Mixer and it was easily over mixed, so be careful not to leave it on for to long.

Indian Hummingbird Bread (Not pictured below – Sorry we ate it all so fast!)
Prep time –
Cook time –
Total time-60
Serves: 4-6 small servings
Ingredients
  • ½ cup brown rice flour
  • ½ cup coconut flour
  • ½ cup coconut sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt
  • 2 organic ripe bananas, mashed
  • ½ cup GRILLED fresh pineapple, diced
  • ½ cup coconut oil, soft
  • 3 eggs, whisked
  • 1 overflowing teaspoon Mexican vanilla extract
  • ½ cup pecans, chopped into 3 descending sizes
Instructions
  1. Preheat oven to 350 degrees.
  2. Add brown rice flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt to a large bowl and mix. If you are using a Kitchen Aid, then just turn it on for a few seconds. Be careful not to over mix.
  3. Then add the rest of the ingredients, folding or mixing in pecans at the end.
  4. Scoop mixture into small miniature bread pans (I lined mine with parchment paper for easy removal) and I also gave them a quick spray with non-stick baking spray, and make sure to smooth the top because it will look the same way when it’s baked.  Remember, that when you put it into the baking pan, it will not rise and will eventually bake exactly the way it looks.  I like the small pans so that there is more surface area in which to brown holding it together, while keeping the center super soft. Remember the Easy Bake Oven?  I use assorted heart shaped, bread pan, and round baking molds that are small so that they are each their own little perfectly baked gift.  If you use your normal bake ware, then just keep the depth of the batter less than 2″ and spread evenly across small pans so that the middle of the surface is less than 2″ from each side.  It’s totally up to you!  Get creative.  Use a fun mold.
  5. Bake for 40-45 minutes MAX or until bread is browned on top and completely cooked through (use the toothpick trick to check) making sure not to over bake. You can tell by looking at it if it’s done by how brown the top is.
  6. Let cool slightly before serving.
Notes
Honestly, I would double this recipe to make enough to refrigerate for use later.  Keep in mind that the refrigerator tends to dry anything freshly baked, so eat the first batch within 48 hours before having to put it in the fridge.
Enjoy!  And Share!