Pineapple and Rose-Infused #Strawberry #Bread
Ingredients
- BREAD
- 1 cup plain flour, plus 1/2 cup whole wheat flour
- 1/4 cup brown rice flour
- 1 tspn baking soda
- 1/2 tspn baking powder
- 1 cup light brown sugar
- A pinch of salt
- 1 cup #pineapple chunks (fresh or canned)
- 1/4 cup coconut oil
- 1/8 cup olive oil
- 1/4 cup sweet freedom sweetener ( or sub with agave nectar/ maple syrup)
- 5 or 6 #strawberries
- 1/4 cup desiccated coconut
- 1 teaspoon vegan butter
- WHIPPED COCONUT CREAM
- 1 can full-fat coconut milk
- 1/2 cup confectioner’s sugar
- ROSE-INFUSED STRAWBERRIES
- 1 cup fresh strawberries
- 1 tablespoon rose water
Preparation
Pre-heat the oven to 350°F
Wash, hull and slice the strawberries. Set aside
In a large bowl combine the flour, baking soda, baking powder, sugar, desiccated coconut, and salt. Gently mix using a spatula
Blitz the pineapple in a blender until you get the consistency of a puree. It will be quite watery – that’s fine. Fresh is best, but if you’re using canned make sure it is in fruit juice, not syrup, otherwise the bread will be too sweet
In another bowl combine the pineapple puree, olive oil and sweet freedom ( or agave nectar, or maple syrup)
Put the coconut oil in a ramekin and place in oven until it melts – it will take seconds. When it is liquid, add to the bowl along with the other wet ingredients. Whisk everything together
Grease the tin with #vegan spread, Dust the tin with some desiccated coconut – just enough to coat all sides
Incorporate the wet ingredients into the dry and using a spatula gently fold together ensuring not to overwork the mixture. When everything is thoroughly combined, add the strawberries and loosely mix. Pour into the prepared tin and place in oven. Bake for 1hr or, depending on your oven, 1hr 15 minutes. Insert a skewer into the center and when it comes out clean, it’s ready
Allow to cool for 20mins in the tin before gently removing it. Cool further on a wire rack
Serve with strawberries and cream