Coconut Cranberry Tapioca Kamut Hobo Bread

Directions

1. 1
   Place cranberries in mixing bowl.
2. 2
   Sprinkle baking soda over cranberries.
3. 3
   Boil water and pour over cranberries.
4. 4
   Stir if needed until baking soda is dissolved.
5. 5
   Let sit for 6 - 8 hours or overnight.
6. 6
   Add tapioca flour, kamut flour, shredded coconut, coconut sugar, and agave syrup.
7. 7
   Stir.
8. 8
   Add up to 1/4 cup agave, 1/4 cup safflower oil, and / or 1/4 cup water if needed until batter is stiff but thoroughly mixed.
9. 9
   Dough should be thick but able to be stirred.
10. 10
    Bake in 3 small (12 - 16 oz) metal coffee cans, well greased and floured or 2 regular size loaf pans.
11. 11
    Pam or cooking spray works, but greasing and flouring the cans results in a better bread crust when the bread comes out of the can.
12. 12
    Bake at 350 degrees for at least an hour.
13. 13
    Cooking time varies from 1 - 2 hours depending on size and material of baking container.
14. 14
    Age-darkened metal cans tend to bake closer to 1 hour, clear glass loaf pans have taken up to 2 hours.
15. 15
    Start checking at 1 hour.
16. 16
    Bread is done when a skewer poked all the way through comes out clear.