Forget needing to add any refined sugars to this healthy pineapple guava bread! Blender ready with natural ingredients and prepared in as little as 10 minutes! Such an easy recipe sweetened with Feijoa, or pineapple guava and coconut sugar!
One of my close girlfriends has an abundant garden in her yard packed with a Feijoa fruit tree, passion fruit, avocado trees, kumquats, lemons, limes, and more! Makes sense since her hubby is a gardener and we live in a climate where fruit trees grow well. Anytime there is an abundance of fruit from her garden she is always so kind to give it away. This year she had the great idea to give away fruit as a fundraiser to raise money to run in a 5K-10K She Is Beautiful race in support of the Gwendolyn Strong Foundation.
Thank you Elena for all your delicious pineapple guava fruit which enticed me to try a few more tricks in the kitchen!
I literally took a giant sand bucket (only thing in my car) and filled that bad boy up with as many guava fruits that would fit! I had high expectations (maybe a little too high) and ended up with so much fruit needing to be used up that I froze a bunch of extra for smoothies. When I was first introduced to pineapple guava fruit I had no clue how to use it (like most people) so do not feel bad if you have never heard of it. At first glance it resembles a small avocado. It is oval, bumpy and green in shape and color with a matte finish unlike avocados that are shinier. My boys love to eat pineapple guava fruit plain by slicing it into two halves then scooping the insides out and eating it with a spoon.
After eating tons raw for snacks there was still a large amount sitting in my kitchen so I used it in a gluten free bread loaf recipe. The first loaf I used ZERO sugar and my hubby thought it was just ok (it had lots of pineapple guava taste if you like the flavor). The second bread loaf recipe that I made I added coconut sugar. It was slightly more sweet and complimented the pineapple guava fruit flavor. I think you could also add banana in this bread and it taste a bit tropical with some whipped honey butter!
Feijoa, or pineapple guava is a delicious fruit popular in Brazil and can be used in baked goods, bread loafs, smoothies, or by itself. Try this recipe in a muffin pan by baking it at 350 degrees for about 22 minutes until a toothpick comes out clean.
- 1½ cups of Gluten Free Flour (prefer Cup4Cup brand) or White Spelt Flour
- ½ cup of Almond Meal Flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- ¾ teaspoon of Himalayan salt
- 1 egg
- 1 egg yolk
- 2 Tablespoons of coocnut oil, melted
- ½ cup of coconut sugar
- 2 teaspoons of vanilla
- 2 cups of pineapple guava fruit (pealed)
- ½ cup of butter, room temperature
- 2 Tablespoons of honey
- Preheat the oven to 350 degrees F. Grease or spray 1 8 x 4 loaf pan.
- Prepare the pineapple guava by cutting each in half and scooping out the insides or peel off the skins. Add to a blender the peeled pineapple guava, egg, egg yolk, vanilla, melted coconut oil. Blend until smooth.
- In a medium size mixing bowl add the Gluten Free Flour, Almond Meal Flour, baking soda, baking powder, Himalayan salt, coconut sugar. Mix together and then pour in the wet pineapple guava mixture. Combine well.
- Pour batter into the prepared loaf pan. Bake about 50 minutes, until a toothpick inserted in comes out clean.
- Remove from the oven and cool in the pan for 10 minutes. Then invert on to cooling rack and let cool almost completely.
- In a mixer, whip together honey and butter. Serve with the honey butter.
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