Ingredients

• 1 cup Gluten Free All Purpose Baking Flour
• 1/4 cup Organic Coconut Flour
• 1/4 cup Brown Rice Flour
• 2 tsp Baking Powder
• 1/4 tsp Sea Salt
• 1/2 cup Sugar
• 1/3 cup Coconut Oil
• 2 Tbsp Stevia Extract or alternative sweetener
• 1 tsp Vanilla Extract
• 2 Eggs
• 12 oz Vanilla Coconut Yogurt

• 1-3 Tbsp Water
• 1 1/2 cups Powdered Sugar

Instructions

1. Preheat the oven to 350°F. Coat three 5.75 x 3.35 x 2.25 mini loaf pans with nonstick spray.
2. In a bowl, combine the flours, baking powder and salt; set aside.
3. In a mixing bowl, beat the sugar, coconut oil and Stevia (or substitute) until blended well. Next, add the eggs to the sugar mixture and mix until blended well. Add the dry ingredients and the yogurt to the sugar mixture, alternating between them ending with the yogurt.
4. Evenly distribute the batter between the three loaf pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack. Glaze while slightly warm.

1. Add a little bit of water to the powdered sugar and stir to make a thick glaze.