pineapple coconut breakfast loaf.

Coconut and Pineapple Breakfast Loaf

This tropical loaf, with Greek yoghurt and shredded coconut, is a perfect summer breakfast. The juicy pineapple on top adds a burst of flavour and moisture, making each slice irresistible.

Ingredients:

• 100g golden caster sugar (or sweetener replacement if preferred)

• 1 tbsp extra virgin olive oil

• 2 large eggs, at room temp

• 1 tsp vanilla extract

• 150g oat flour

• 50g ground almonds

• 50g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp baking powder

• 450g Greek yoghurt (plain or coconut flavoured, if available)

• Zest of 1/2 lime (or lemon for a lighter option)

• 100g shredded or desiccated coconut

• 150g fresh pineapple, diced into small chunks (for topping)

Method:

1. Preheat the oven to 170°C (fan).

2. In a large bowl, mix the Greek yoghurt with the eggs, vanilla extract, lime zest, and olive oil until smooth.

3. In a separate bowl, combine the oat flour, ground almonds, plain flour, bicarbonate of soda, and baking powder.

4. Slowly fold the dry ingredients into the wet mixture, making sure not to overmix.

5. Gently fold in the shredded coconut, ensuring it’s evenly distributed through the batter.

6. Pour the batter into a greased 2lb loaf tin (or a similar-sized tin). If using a smaller tin, be careful not to overfill it, as the loaf could sink.

7. Top the batter with the diced pineapple, spreading it evenly across the surface.

8. Bake for 50-60 minutes or until a tester comes out clean (cover with foil if the top starts to brown too quickly).

9. Allow the loaf to rest for 15 minutes before serving.
   
   

   Gut Health Benefits:

   Greek yoghurt is packed with probiotics, which can help balance the gut microbiome and promote digestive health. Shredded coconut is high in fibre, which supports healthy digestion and regular bowel movements. Pineapple contains bromelain, an enzyme that may help break down proteins and reduce inflammation, supporting gut comfort and overall digestive function.