GF Vegan Coconut Sponge

Info:

Base for many, many GF desserts. Mkes 1/2 sheet

Ingredients:

Coconut water 116 g    (17%)

Emulsifier sojawhip 5.5 g    (0.8%)

Locust bean gum Sosa#1   2 g    (0.3%)

Coconut sugar  69 g    (10%)

Inulin in cold Sosa  34 g    (5%)

Ground almonds  69 g    (10%)

Rice flour  55 g    (8%)

Corn starch  55 g    (8%)

Desiccated coconut  55 g    (8%)

Baking powder 5.5 g    (0.8%)

Coconut puree 216 g    (31.6%)

Locust bean gum#2 3.5 g    (0.5%)

Method:

Mix emulsifier with water and LGB1 with i.blender for 1"

Dry Mix inulin and Coconut sugar

Transfer emulsifier mix to mixer bowl and mix at high speed for ~4'. After 1 minute, add the sugar mix.

Add Rice flour, coconut, cornstarch, almonds and baking powder to FP mix for 30"

Sift the dry mix into a bowl

Oil and line a 1/2 tray

I.blend coconut puree and LBG2 for 45"

Transfer wet mix to the bowl with dry mix and combine. Add coconut puree mix and fold for 1 minute

Spread onto half tray, spray with water to avoid cracking

Bake 10' @ 180ºC

Notes:

Emulsifier should be dissolved very well in water

Make sure purees are mixed in the container