Pineapple and Coconut Protein Loaf

I LOVE LOVE LOVE pineapple and coconut so combining them as a cake combination just HAD to happen.

I love to make protein loaves for breakfast; they are quick and easy make, prep for the next day and eat on the go but they also make a lovely, healthy snack.

I like to use foods that contain many nutritional benefits that will aid my training, so here is the reasoning behind today's products of choice:

Pineapple:

1. They're a brilliant aid to digestion as they contain an enzyme called Bromelain that helps to break down proteins during digestion,

2. They are high in vitamin C and 1 cup contains 100% of your RDA, and,

3. They are high in manganese to aid bone strength; brilliant for those who exercise (or pavement pound like me!).

Coconut:

1. It is high in fat but of medium chain fatty acids so is metabolised differently to other fats,

2. It can reduce your appetite and help you lose weight as the ketones in it have an appetite reducing affect, and,

3. It provides a natural source of quick energy and enhances physical and athletic performance.

After all the information, you obviously now have EVERY reason to bake this loaf, so here is the recipe:

You will need:

A lined loaf tin,

250g of chopped pineapple,

A tablespoon of coconut sugar,

50g of protein powder (I used That Protein baobab and hemp protein; it is delicious),

120g of egg whites (I used Two Chicks),

60g of coconut flour (I used Sukrin),

20g of sweetener of choice (i used natvia granulated sweetener but I'm sure a liquid would work too),

50g of raisins,

A teaspoon of baking powder,

A teaspoon of Vanilla essence,

300 ml of milk (I made mine dairy free and Koko coconut milk),

Start by sprinkling the coconut sugar at the bottom of the tin and laying over enough pineapple pieces to fill the base. Then preheat the oven to 170C,

Now make the cake; blend together any remaining pineapple with all the ingredients, except the raisins, until thoroughly combined.

You may find that you need more liquid to make the mixture a little moist BUT don't add too much as the cake will be too moist to eat!

Now mix in the raisins and, once combined, pour in to the lined tin.

Pop the mixture in to the oven and bake for around an hour or until the cake feels firm to touch!

And now, leave to cool in the tin and then slice and enjoy!

xxxx