- Preparation time
- 10 mins
- Cooking time
- 75 mins
- 10 people
- Meal course
- Posted by
- Posted on
- August 30, 2016
This delicious bread is Gluten Free and refined Sugar Free, but somehow still tastes naughty AF. My husband adores sugar so much that he’s a human bag of skittles, and he eats this bread like it’s his last meal on earth. He loves it! He also has no idea it’s gluten free… And I won’t be telling him anytime soon WAHAHAHAHAHAHA *Insert evil laugh*
Serve it fresh and hot with lashings of butter… Or cold with lashings of butter… Or day old and toasted, with you guessed it, lashings of butter.
(I love butter… can you tell?)
Anyhoo, because this delicioso bread is relatively healthy, you can afford to eat it with lashings of butter. Mmmmm butter.
NOTE TO EVERYONE: You can eat this bread without the butter… but why would you? (unless you are vegan, lactose intolerant or on some crayzo diet)
3 large Carrots – skin on grated ***
420gm Tin of crushed Pineapple in fresh juice
1/2 cup Coconut Oil
150gms Coconut Sugar
3 extra-large Free Range Eggs
100gms Shredded Coconut
150gms Gluten Free Plain Flour
3 tsp Gluten Free Baking Powder
1 tsp Ground Cinnamon
- Preheat your conventional oven to 180°c *** Line a large loaf tin with baking paper.
- Drain the Pineapple over a sieve, pushing out any excess juice into a jug. In a large bowl, mix together 1/2 cup of the Pinapple juice, the melted coconut oil and the coconut sugar.
- Beat in the eggs. Gently fold through the drained crushed pineapple, grated carrot and the shredded coconut. Now fold through the flour, baking powder and cinnamon until well combined.
- Transfer the batter into your lined loaf tin and bake your pre-heated oven for 1 hour and 15 minutes, or until a skewer inserted into the middle comes out clean. Serve hot, cold or toasted WITH BUTTERRRRRRRRR!
- *** I like to leave the skins on my carrots as they are full of nutrients and why the hell wouldn't you really, it's easier?
- *** Use the conventional setting on your oven rather than fan-forced, and cook in the middle/top of your oven, as this is a dense bread and it will ensure an even cook. If you find the top is getting a little too dark, cover with alfoil for the last half of cooking time.