Gluten, dairy, nut free



  • 1 whole fresh pineapple, skin and core removed and diced
  • 2 Cups gluten free self-raising flour, sifted
  • 1 Cup coconut
  • ¹⁄³ Cup Pure Maple syrup
  • ¹⁄³ Cup coconut oil
  • 3 Tbsp. Coconut sugar
  • 1 tsp. cinnamon
  • 2 eggs
  • ¹⁄³ Cup coconut milk (you can use almond milk)



  • Preheat oven to 170°C. Grease and lin a loaf tin.
  • In a small saucepan, bring the pineapple (including any juice), maple syrup, cinnamon, 2 Tbsp of the coconut sugar and coconut oil to the boil.
  • Reduce the heat to low and simmer for 6 minutes until slightly caramelised.
  • Whisk the eggs in a large bowl and add milk.
  • Stir in flour a little at a time.
  • Pour in the juices from the pineapple mixture and stir.
  • Stir in the coconut and pineapple.
  • Pour into the loaf tin. Sprinkle the 1 Tbsp. coconut sugar evenly over the top.
  • Place in the oven to cook for 20 to 30 minutes until the top is golden and the centre is cooked. You can check this by inserting a skewer into the centre of the bread and if it comes out clean it is cooked.


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  1. I LOVE Pineapple 🙂

    Liked by 1 person

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