As I was having a mini trawl through my past posts I suddenly realised that many of the recipes I contributed to Brew Drinking Thinkings (an online mag that no longer exists) are unfortunately not available to view now. So, with that in mind, I thought I may as well put them to good use and pop them up here starting with one of my all-time favourites… Vegan Pineapple, Coconut & Strawberry Bread.
I also managed to find the original post that accompanied the recipe, which I’ve pasted below for your amusement. Reading old articles you’ve written a few years back can be painful but also a good measure of how you may have improved – or not, as the case may be. Hopefully my writing falls into the former category but as they often say; ‘you can’t please all of the people all the time’, which, as my fellow bloggers may already know, is a sore lesson we all must learn. Hey ho.
Whoever said Veganism equaled deprivation. This pineapple bread is indulgence personified and if the soft whipped sweetened coconut cream doesn’t send you into spirals I’ll eat my hat.
Now, if you’ve ever had your doubts (and I’m sure you have) about dairy free baking I am here to dispel those myths with this seriously decadent sweet treat. I promise you’ll not be disappointed!
I’ve called this a bread but really it’s more akin to a cake – it just happens to be baked in a loaf tin. It works better that way. Trust me. It’s sweet, moist and super easy to make.
I’ve used coconut oil in this particular recipe, which may seem like an unusual ingredient but it’s widely available in health stores and some supermarkets. A little goes a long way with this stuff, so even though it’s not cheap, one jar will last and last. It’s fantastic in savoury dishes too and if you like a good Thai red or green curry this will take it to the next level – just sub your normal oil for this and prepare to be blown away by the difference.
Back to the pineapple bread. I’ve told you how fab it is. I’ve exuded enthusiasm about coconut oil. The rest is up to you my lovelies. Go on – let some vegan lovin’ into your life. I’ve sweetened the blow for ya.
1 cup/230g plain flour ½ cup/115 wholewheat flour
¼cup/60g brown rice flour
1 tsp bicarbonate of soda
½ tsp baking powder
1 scant cup/220g light brown sugar
1 cup/230g pineapple chunks or pieces (fresh or canned)
¼cup/60g coconut oil
1/8 cup/30g olive oil
¼ cup/60g sweet freedom sweetener or agave nectar
5 or 6 strawberries
¼cup/60g desiccated coconut
1 tsp vegan spread
Pre-heat the oven to 175 degrees Celsius/350 Fahrenheit.
Wash, hull and slice the strawberries. Set aside.
In a large bowl combine the flour, bicarb, 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, of course, but if you’re using canned make sure it is the kind in fruit juice, not syrup, otherwise the bread will be too sweet.
In another bowl combine the pineapple puree, olive oil and sweet freedom. Sweet Freedom is a vegan sweetener widely available in stores and supermarkets around the country. If you can’t get hold of it, don’t worry, just use agave nectar, which will be beside the maple syrup in most stores.
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 using a hand whisk.
Grease the tin with vegan spread – I like pure (available in every supermarket) but you could also use dairy free Vitalite. 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 1hour or, depending on your oven, 1hr 15mins. Insert a skewer into the centre 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. Cut when completely cool. This is not a bread to be eaten warm.
soft whipped coconut cream
1 can coconut milk
½ cup icing sugar
Place the can of milk in the fridge overnight. The next day open can and carefully spoon off the top layer of coconut milk into a mixing bowl. When you reach the water stop – you can use this water in smoothies.
Add the icing sugar and whisk until fluffy, light and completely smooth. Place back in fridge until you need it.
rose infused strawberries
punnet/1 cup fresh strawberries
1 tbsp rose water
Wash, hull and slice the strawberries. Place in a shallow bowl and pour over the rose water. Give it a stir and leave to infuse for at least 20mins.
Serve the pineapple bread with a generous dollop of coconut cream and a spoonful of fragrant strawberries. Enjoy!