I didn’t expect this to work. It did. While the Pineapple isn’t super potent you get a hint of it every time you bite into this. The flavor is addicting, the texture moist and fluffy and it is much healthier and lower in sugar.
This recipe also showed me the capabilities of Pineapple juice and coconut milk. The ability to make a recipe flavorful and moist but not overpower other flavors. I would think by adding half a cup of diced fresh Pineapple, you would get a more robust Pineapple flavor on top of the blueberries. Overall, refreshing and perfect with a cup of tea.
This is an amazing product!
Fantastic smell and flavor
2 Cups White Whole Wheat Flour
1.5 Cans of 100% Pineapple Juice (4 oz cans)
4 oz Fresh Blueberries
1 Tsp Baking Soda
1/2 Cup Truvia Baking Blend
3 Heaping Tbs of Coconut Milk
Pinch of Salt
1 Tbs Vanilla
1 Stick of Butter (softened or melted)
Preheat oven to 350
Mix everything together until thoroughly mixed, make sure to scrape the bottom of the bowl to get all ingredients properly mixed. Pour into 3 mini loaf pans or 1 regular sized loaf pan.
Bake until golden brown about 35 minutes.