Ingredients:

2 packages dry yeast

1/4 cup warm water

1 14-ounce can low fat coconut milk

4 - 4 1/2 cups whole wheat flour

3 heaping teaspoons gluten flour

1/2 cup brown sugar

1 tablespoon ground cinnamon

5 tablespoons spread with plant stanols added

3 tablespoons mixed zest (lime, orange and lemon)

1/3 cup raisins

1/3 cup chopped nuts

1 teaspoon natural sugar

 Instructions:

Combine water and yeast and allow to stand for 10 minutes.

In a large bowl, mix flours, brown sugar, nutmeg, cinnamon, and salt. Add low fat coconut milk, 2 tablespoons spread and yeast mixture. Dough should form a slightly sticky ball. Add more flour if dough is too sticky, or add orange juice or water if too stiff. Knead in raisins and grated peel. Continue kneading for 10 minutes. Spray dough with cooking spray and allow to stand in warm place for 1 – 2 hours, or until doubled in size.

Knead dough for 5 minutes. Press into an oblong shape and coat with 1 tablespoon spread. Sprinkle with pecans and sugar. Roll into a long loaf.

For loaves: Cut loaf in half and place each half in a prepared loaf pan. Roll dough in greased bread pans to coat all sides. Press into loaf shape inside pan.

For buns: Slice dough loaf into 1 inch slices. Arrange slices in a greased large baking sheet. Spray with cooking spray.

Allow to stand for 1 hour, or until doubled in size.

Bake bread at 400 degrees for 20 - 30 minutes and buns for 15 – 20 minutes, or until dough sounds hollow when you tap on it and is golden brown. If a shiny crust is desired on the buns, mix 1 teaspoon natural sugar with 1 tablespoon water and spread over crust about 5 minutes before removing from oven.

This is a traditional bread in Belize. After my first taste of it on our mission, I look for it everytime I go there! I've converted the recipe to a more healthy variety with low-fat cocnut milk and whole wheat flour. You can add more or less zest, and other dried fruits like cherries or apples, as desired.