lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Creme Caramel Tart
Ingredients:
- 1 1/4 strawberries
- 1 1/4 granulated sugar
- 1 1/2 heavy cream
- 1 egg
- 3 vanilla
- 1 all-purpose flour
- 1 brown sugar
- 2 1/2 salt
- 1/4 unsalted butter
- 5 strawberry
- 1 1/2 - 2
- 1
Instructions:
1. Make creme caramel: Preheat oven to 225 degrees F.
2. Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly.
3. Transfer baking sheet to a rack to cool strawberries.
4. Increase temperature to 350 degrees F.
5. In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
6. Cook caramel, without stirring, swirling pan, until deep golden.
7. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly.
8. Put pie plate in a baking pan.
9. In a saucepan heat cream just to a boil and remove pan from heat.
10. In a bowl whisk together egg, yolks, vanilla, and a pinch of salt until combined well and in a stream add warm cream, whisking.
11. Skim off any froth and carefully pour custard into pie plate.
12. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake creme caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools).
13. Remove plate from pan and cool custard completely on a rack.
14. Chill creme caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
15. Make crust: In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal.
16. Add 1 tablespoon ice water and toss mixture with a fork until incorporated.
17. Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough.
18. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter.
19. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.
20. On a lightly floured surface roll out dough into a 10-inch round (about 1/8 inch thick) and transfer to a baking sheet.
21. Using a 9-inch plate as a guide, trim dough to a 9-inch round.
22. Prick round all over with a fork and chill 30 minutes.
23. Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack.
24. Just before serving, assemble tart.
25. Have ready a flat serving plate at least 10 inches in diameter with a slight lip.
26. Run a thin knife around edge of creme caramel and rotate pie plate back and forth to make sure creme caramel is loosened.
27. Slide crust on top of creme caramel and invert serving plate on top of crust.
28. Invert tart onto serving plate (caramel will run to edges of plate) and garnish with strawberries.
Title: Cointreau, Cranberry & Apple Cake
Ingredients:
- 170 craisins
- 1/2 Cointreau liqueur
- 2 eggs
- 4 canola oil
- 1/2 sugar
- 1 self raising flour
- 2 1/2 apples
- 5
Instructions:
1. Pre heat oven to 180c.
2. Line a 13x9x2" baking tin with silicone paper.
3. In a small bowl combine craisins & cointreau and put to one side.
4. In a large bowl combine eggs, egg whites, canola oil & sugar until well combined.
5. Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined. The mixture may look too thick but the apples will release a lot of moisture when cooking. If you feel it needs thinning add a splash more cointreau.
6. Spoon into lined baking tin & spread evenly.
7. Bake for 40 minutes until tests done with a skewer.
8. Wonderful served warm with a cold glass of milk & also freezes well.
Title: Buckeye Dip
Ingredients:
- 1 creamy peanut butter
- 1 confectioners' sugar
- 2 half-and-half
- 2 graham cracker
- 1
Instructions:
1. Combine first 4 ingredients until smooth.
2. Spread in the bottom of a greased pan.
3. Pour nutella over the peanut butter mixture. (we originally thought chocolate ganash, but nutella was easier).
4. Chill for about 2 hours.
5. Serve with Graham Crackers, Animal Crackers, Etc.
Title: Dairy-Free Texas Sheet Cake
Ingredients:
- 1/2 soymilk
- 1/2 lemon juice
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/4 salt
- 1 eggs
- 1/3 vanilla
- 2 soymilk
- 1 1/2 powdered sugar
- 1/4 vanilla
- 3
- 2 1/4
- 1/2
Instructions:
1. Grease 15x10x1 inch baking pan; set aside.
2. Add lemon juice to soy milk let sit.
3. Combine flour, sugar, baking soda and salt and set aside.
4. In a medium saucepan combine butter, cocoa powder and 1 cup water.
5. Bring mixture just to boiling, stirring constantly.
6. Remove from heat.
7. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
8. Add eggs and vanilla to soy milk mixture, then add to the rest of cake ingredients.
9. Beat for 1 minute (batter will be thin).
10. Pour batter into the prepared pan.
11. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
12. Pour warm chocolate frosting over the warm cake, spreading evenly.
13. Place cake in pan on a wire rack; cool thoroughly before cutting.
14. Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter, cocoa powder and soy milk.
15. Bring to boiling.
16. Remove from heat.
17. Add sifted powdered sugar and vanilla.
18. Beat until smooth.
19. If desired, stir in 3/4 cup coarsely chopped pecans.
Title: Sour Cream Apple Coffee Squares
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 instant coffee
- 1 vanilla
- 1 sour cream
- 2 unbleached flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/4 brown sugar
- 1 unbleached flour
- 1 cinnamon
- 1 butter
- 3 granny smith apples
Instructions:
1. Preheat oven to 350 F.
2. Cream butter and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Add vanilla and stir in sour cream.
5. In a separate bowl, combine dry ingredients and stir into wet ingredients until just mixed.
6. In another bowl, combine all ingredients for topping except the apples.
7. Toss the topping with the sliced apples.
8. Scrape the cake batter into a 9x12 inch cake pan and level.
9. Arrange the apple topping over the batter.
10. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
11. Cut into squares and serve warm or at room temperature.
Title: Easy Bake Oven Snow Mounds
Ingredients:
- 6 shortening
- 3 butter
- 1/8 confectioners' sugar
- 1/4 vanilla
- 1 flour
- 2 salt
- walnuts
- confectioners' sugar
Instructions:
1. Preheat Easy Bake Oven 15 minutes
2. Cream together butter and 3 teaspoons confectioners sugar. Blend in vanilla, flour and salt. Add walnuts and mix well. Shape into 1 inch balls. Place 3 balls onto well greased Easy-Bake pan. Flatten slightly.
3. Bake 5 minutes. When cool, roll in confectioners sugar.
4. Makes 10 to 12 cookies.
Title: Devil's Chocolate Cookie Crinkles
Ingredients:
- 1 eggs
- 2 milk
- 1/4 confectioners' sugar
- 4
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Grease cookie sheets.
3. Combine cake mix, eggs, oil and milk.
4. Stir until thoroughly blended.
5. Chill dough for 30 minutes.
6. Place confectioners" sugar in a separate bowl.
7. Drop rounded teaspoonfuls of dough into conf sugar.
8. Roll to coat and form balls.
9. Place 2 inches apart on cookie sheets.
10. Bake for 8-9 minutes or until set.
11. Cool 1 minute.
Title: Coconut Ladoos
Ingredients:
- 3 1/2 - 4 dry coconut powder
- 1 1/2 - 2
Instructions:
1. Keep aside 50g coconut powder.
2. Add remaining coconut powder to condensed milk and cook on a slow fire till the mixture leaves the sides of the pan.
3. Cool and roll into small laddoos with buttered or oiled hands.
4. Roll them in coconut powder and serve.
Title: Decadent Chocolate Strawberry Trifle
Ingredients:
- 2 frozen strawberries
- 10 eggs
- 3/4 sugar
- 6 vanilla
- 1 flour
- 1 cocoa powder
- 1/2 butter
- 1/2 chocolate chips
- 5 eggs
- 6 brandy
- 1/3
- 3
- 1/4
Instructions:
1. Note: This recipe needs to be assembled 8 - 24 hours ahead of time.
2. Chocolate Genoise: Add eggs to a bowl and beat for 5 minutes. Add slowly, 1 cup sugar and 1 tsp vanilla. Beat well. Fold in the sifted flour and cocoa powder. Fold the melted butter in, a little at a time.
3. Butter and flour a 8" square pan. Pour the batter into pan and bake at 350 oven for 20 minutes. Cool and cut into small pieces. Set aside the chocolate genoise.
4. Mousse: In a food processor, blend chocolate chips with 1/3 cup hot coffee. (Note: the coffee needs to be hot enough to melt the chocolate chips) Add 3 egg yolks, one at a time, then add 1/4 cup brady; blend well.
5. With a mix master, beat egg whites until stiff and fold them into chocolate mixture. Set aside the mousse.
6. Whipping Cream: Whip the whipping cream and set aside.
7. To Assemble: In a large glass bowl, layer the chocolate genoise pieces. Sprinkle with a little brandy. Dot the jam over the chocolate cake; then sprinkle the strawberries over the mixture, then chocolate mousse, finishing up with the whipping cream.
8. Repeat sequence, ending with the last of the cake and top with the last of the whipping cream.
9. Garnish with chocolate curls or grated chocolate. Chill.
Title: Bon Appetit's Special Apple Pie
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 sugar
- 1 cinnamon
- 1/2 salt
- 1/2 butter
- 1/4 water
- 8 apples
- 1 2/3 sour cream
- 1 sugar
- 1/3 all-purpose flour
- 1 egg
- 2 vanilla
- 1/2 salt
- 1 walnuts
- 1/2 all-purpose flour
- 1/3 brown sugar
- 1/3 granulated sugar
- 1 cinnamon
- 1 salt
- 1/2 butter
Instructions:
1. For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.
2. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
3. For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).
4. For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
Title: White Chocolate Fruit Tarts
Ingredients:
- 1 white chocolate chips
- 1 cream cheese
- 8 light cream cheese
- 1/4 Cool Whip
- 8 fresh strawberries
- 1 fresh pineapple chunk
- 1 mandarin orange
- 4 kiwi fruits
- 1/2 lemon juice
- 1/2 cornstarch
- 2 granulated sugar
- 3
Instructions:
1. You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
2. IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
3. Preheat oven to 350 degrees F.
4. Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
5. Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
6. Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
7. Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
8. Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
9. IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
10. Bring to a gentle boil, stirring constantly, over medium heat.
11. Boil 2 minutes or until thickened.
12. Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
13. For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
14. Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
15. If you prefer a thicker layer of filling, you can double the recipe.
16. Spread evenly into the base of the cooled tart shells using a cake spatula.
17. Have your fruit all ready to go and make sure it is not dripping wet.
18. Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
19. You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
20. Brush glaze over fruit using a pastry brush.
21. Store the completed tarts, covered with plastic wrap, in the refrigerator.
22. Each tart serves about 10-12 people.
Title: Battenberg Cake
Ingredients:
- 8 butter
- 8 sugar
- 4 eggs
- 8 flour
- 4 milk
- 3 almond paste
- 8 parchment paper
- 1
Instructions:
1. Preheat oven to 375°.
2. Grease and line a swiss roll pan, folding paper down center to divide in half lengthwise.Cream together butter and sugar. Beat in eggs. Sift flour and fold into creamed mixture, with milk.
3. Spread half the mixture into one side of the pan. Add a few drops of colour to the other half of mixture and spread the coloured half inthe other side of the pan.
4. Bake about 45 minutes. This will result into two small, rectangular cakes.
5. Cut each cake in half lengthwise. Warm jam and use to stick together cake pieces in a checkerboard fashion.
6. Sprinkle sugar over work surface on waxed paper. Roll out almond paste on this surface and wrap around cake. Crimp edges and make a diamond pattern on the top with a sharp knife.
Title: Caramel Cream Sandwich Cookies
Ingredients:
- 3/4 light brown sugar
- 1 dark brown sugar
- 1 butter
- 2 flour
- 2 butter
- 1 1/4 powdered sugar
- 1/2 vanilla extract
- 4 -5 milk
Instructions:
1. COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
2. Add the egg yolk; blend well.
3. Add the flour; mix well.
4. If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
5. Preheat oven to 325°F.
6. Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
7. With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
8. Bake for 10-14 minutes or until light golden brown.
9. Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
10. Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
11. Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
12. Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
13. Store in the refrigerator.
Title: Cheatin' Chocolate Trifle
Ingredients:
- 1 vegetarian chocolate pudding mix
- 2 vegetarian chocolate fudge pudding mix
- 2 powdered sugar
- 1 real vanilla
- 1
Instructions:
1. For whipping cream place cream, vanilla, and powdered sugar in a mixing bowl and mix with a hand mixer till it starts to thicken. Don't do it to long or you'll end up with it to thick.
2. Set aside.
3. While the cake and pudding are still warm, but not hot, Cut the cake into 1-2 inch cubes.
4. Begin assembling by placing about 1/2 of the cake cubes in the bottom of a large glass trifle dish.
5. Smooth 1/2 of the pudding over the cake in the dish, then the remaining cake over that, and then the remaining pudding.
6. Finally smooth the whipped cream over the very top and serve.
7. You can garnish this with chocolate curls if desired.
8. This can be served cool but we like it warm (it's all personal preference).
9. Cook time includes making the cake and pudding at the same time.
Title: Soft Chocolate Cookies
Ingredients:
- 1/3 artificial sweetener
- 1/4 unsweetened applesauce
- 3/4 vanilla extract
- 4 all-purpose flour
- 1 baking powder
- 1 1/2 table salt
- 1 powdered sugar
- 1/4
- 2
Instructions:
1. Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
2. Place cocoa, smart balance and Splenda in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
3. Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets.
4. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar.
5. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.
Title: Banana Pudding [from Barbados]
Ingredients:
- 4 bananas
- 2 eggs
- 6 sugar
- 1/2 vanilla
- 1/2 milk
- 1 cinnamon
- 1 limes
- 2 butter
- 4
Instructions:
1. Preheat oven to 375.
2. Mash bananas and put them into a mixing bowl and mash with fork.
3. Add the eggs and beat them into the mashed bananas.
4. With your fingers, crumble the slices of bread into crumbs.
5. Add the bread crumbs, sugar, vanilla, milk and cinnamon to the banana mixture.
6. Cut the limes in half.
7. Squeeze the juice into the small bowl.
8. Add the juice to the banana mixture.
9. Stir all the ingredients well with the mixing spoon.
10. Melt the butter in the saucepan over low heat.
11. Be careful not to let it burn.
12. Add the melted butter to the mixture.
13. Beat the mixture 75 strokes.
14. Pour the mixture into the pan.
15. Bake at 375 for 1 hour.
16. Remove pudding and let cool for 1 hour.
17. Cut into squares.
Title: California Plum Crisp
Ingredients:
- 4 plums
- 1/2 honey
- 1/4 sugar
- 3 lemon juice
- 1/2 flour
- 1/4 soy margarine
- 1/4 brown sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. In a large mixing bowl, toss the plums with honey, sugar, and lemon juice.
2. Spoon mixture into 6 1-cup custard cups or other heat-proof dishes.
3. Combine the flour, margarine, brown sugar, nuts, and cinnamon; mix with clean fingers until crumbly. Sprinkle over plums.
4. Bake in 375 oven for 30 minutes.
5. Serve warm with Cool Whip Lite, if desired.
Title: Low Carb Torte
Ingredients:
- 1 butter
- 1 Splenda sugar substitute
- 1 eggs
- 1 vanilla
- 9
- 4
- 1
- 12
Instructions:
1. Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside. In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.
2. In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining low carb chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.
3. Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven and cool thoroughly on a wire rack. Chill for several hours or until low carb torte is firm. Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.
4. For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling. Place 12 ounces of sugar free chocolate in a medium bowl. Add hot whipping cream and stir until chocolate is melted. Cool to room temperature. Spread over top of the low carb dessert, allowing some to drip down the sides. Cover and chill until set.
5. Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing. Enjoy!
Title: Cottontail Cookie Pops
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 orange zest
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 3/4 cinnamon
- 1/4 nutmeg
- 1/4 clove
- 1/4 salt
- 1 1/2 carrots
- 1/4 walnuts
Instructions:
1. Preheat oven to 350°. Spray cookie mold with cooking oil spray. Cream butter and sugar until light and fluffy. Add orange zest, egg and vanilla. Mix to blend. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Add to butter mixture alternately with carrots; mix until well combined. Stir in nuts, if used.
2. Press about 2 tbsp dough into each pan cavity; press in sticks and cover with 1 tsp dough.
3. Bake 10-12 minutes or until edges are a light golden color. Cool in pan on baking rack for 15 minutes then with thin spatula, gently loosen the edge and remove from pan. Cool cookies on rack completely before icing.
4. Decorate as desired using pastry bag or ready-to-use tubes of icing.
Title: Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting
Ingredients:
- 3 -6 lemons
- 3 all-purpose flour
- 3/4 salt
- 1/2 baking soda
- 2 granulated sugar
- 1 butter
- 4 eggs
- 1 vanilla
- 1 buttermilk
- 3 lemon juice
- 2 lemon peel
- 2 confectioners' sugar
- 1/2 butter
- 4 cream cheese
- 2 fresh lemon juice
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 325°.
2. Grease and flour 12-cup bundt pan.
3. Cake:
4. From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
5. Mix flour, salt and baking soda.
6. In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
7. On low, beat in eggs, 1 at a time, and vanilla.
8. Beat in flour mixture alternately with buttermilk.
9. Fold in peel and juice.
10. Spoon into pan.
11. Bake 60 to 70 minutes or until cake tests done.
12. Cool in pan 15 minutes, then invert onto rack.
13. Frosting:
14. In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
15. Beat in juice and vanilla.
16. On high, beat until fluffy.
17. Spread over cooled cake.
Title: Coconut Flour Brownies
Ingredients:
- 1 1/2 baker's unsweetened chocolate squares
- 6 butter
- 1/2 vanilla extract
- 1/2 erythritol
- 1 stevia
- 2 Splenda sugar substitute
- 1/2 blackstrap molasses
- 3 eggs
- 6 baking powder
- 1/4 salt
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Line a loaf pan with aluminum foil, and butter the foil generously.
3. Melt butter and chocolate in microwave for 30 seconds; stir and microwave in additional 15 second increments until fully melted.
4. Beat with electric mixer until smooth.
5. Add eggs one at a time, beating after each addition.
6. Add vanilla and sweeteners and mix again.
7. Combine coconut flour, baking powder and salt in a separate bowl and mix to combine.
8. Add dry ingredients to wet or vice versa. Mix well.
9. Pour into butter loaf pan.
10. Place loaf pan in a larger pan. Insert into preheated oven.
11. Pour boiling water into large pan, so that the loaf pan is surrounded by about an inch of hot water.
12. Bake for 25 minutes. Edges will be firm but center will still be very very moist.
13. Carefully remove from oven.
14. Serve warm or cooled. Try with low-carb vanilla ice cream.