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.


Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


  1. I LOVE Pineapple 🙂

Leave a Reply

search previous next tag category expand menu location phone mail time cart zoom edit close