Ingredients
1 cup spelt or white flour (or this: gf version)
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp Ener-g (or 2 tbsp ground flax) (If you must, you can omit. The loaf just won’t rise as much. If you do use Ener-g or flax, just add the powder with the dry ingredients.)
1/4 cup plus 2 tbsp xylitol or sugar (or brown sugar or coconut sugar are also fine.)
1/8 tsp uncut stevia (or 4 packets nunaturals stevia, or 1/4 cup more sugar)
2 and 1/4 tsp pure vanilla extract
1 cup (240g) crushed pineapple, drained (You can sub ripe banana)
1/2 cup full-fat canned coconut milk (see nutrition link below, for a lower-fat option)
optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract
Preparation
Preheat oven to 350 F. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. But my absolute favorite way to eat this recipe is spread with coconut butter!
