Trinidad Coconut Bake (Gluten Free)

Step 1

Mix together ⅓ cup of the coconut milk with the psyllium husk and set aside. After a few minutes the mixture should congeal (use a teaspoon to help mix it into a paste).

Step 2

Add all of the dry ingredients to a bowl on a stand mixer with a dough hook.

Step 3

While the mixer is running on the lowest setting, add the psyllium husk.

Step 4

Add the liquid (combine the coconut milk with the melted vegan butter)  and increase the speed to medium-high until a pliable dough ball is formed (it should be smooth with a small amount of stickiness and not too dense) and continue to knead for another 2-3 minutes.

Step 5

Place the dough on a surface with lightly floured parchment paper.

Step 6

Roll out the dough into a giant circle to the thickness that you desire (I like mine quite thick so just over 1 inch works for me) and place on a lightly greased tray.

Step 7

Use a fork to prick holes into the dough and cover with some lightly oiled plastic wrap.

Step 8

Leave the dough to rest for about 30 minutes in a warm place.

Step 9

Preheat the oven at 356F/180C.

Step 10

Brush the top and sides of the dough with some water to eliminate any dry spots and to keep it dehydrated.

Step 11

Bake for roughly 20-30 minutes (depending on its thickness) or until slightly golden brown. Don't overcook the bake or it will be quite dense/dry.

Step 12

Once baked, immediately brush the coconut bake with vegan butter.