Tropical Star: Pineapple Bread
Hello dear kitchen lovers! Today we are taking you on a tropical journey. This bread with pineapple and coconut will bring the warm and sweet breeze of summer into your kitchen. Moreover, it is completely refined sugar-free, oil-free, dairy-free, gluten-free, and vegan! If you are looking for something healthy and delicious, I can say you are at the right recipe. Let's get into the kitchen and make this delicious bread together!
- 1 cup rice flour
- 1 cup oat flour
- Just under half a cup of corn starch
- ¾ cup shredded unsweetened coconut
- 2 tablespoons ground flaxseed
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ small/medium fresh pineapple
- ¼ cup canned coconut milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ full cup powdered erythritol
- 1 tablespoon canned coconut milk
- ½ tablespoon lemon juice
First, measure the ingredients in grams on a kitchen scale for more accurate results. Peel, chop, and puree 1/2 small or medium pineapple in a blender. You will need 1 1/2 cups of puree for this recipe.
Preheat the oven to 180 degrees (350 F) and line a 23 cm cake pan with parchment paper. If you use a 20 cm pan like I did, you can use the extra batter in muffin tins.
Mix all the dry ingredients in a food processor or blender.
Add the wet ingredients to the dry ingredients and mix until just combined. Don't worry, it's very easy!
Pour the mixture into the pan and bake for about 45-50 minutes. Don't forget to do the toothpick test; if it comes out clean, your bread is ready!
While your bread is cooling, whisk the cream ingredients in a bowl. Drizzle the cream over the bread and enjoy!
Tropical Star: Pineapple Bread Cooking Tips
When preparing the pineapple puree, make sure it is not too watery. If it's a bit much, you can add a little more flour to adjust the consistency of your bread. When preparing the cream, you can diversify the flavor by adding cinnamon or a bit more coconut if you like.
Nutrition Facts
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