Coconut lime bread is a Paleo-friendly snack with a little taste of the Summer. This loaf makes a great, quick and easy snack or on-the-go breakfast! It just happens to be gluten free too!
You see that bright thing in the sky? I think that it’s called the sun.
It’s been awhile since we’ve seen it’s shining face but, my friends, Summer is finally on the way! Can I get a woo to the hoo?
With the appearance of Mr. Golden Sun (did you sing that song growing up?) I find myself wanting to do anything and everything warm weather related…including eating ALL THE THINGS that remind me that flip-flop weather is on it’s way!
I mean, can you think of a better to way to celebrate the season then treating yourself to a pedicure (gotta get those toesies flippy flop ready!) and sipping on a Pineapple Coconut Smoothie.
You could even get a little crazy and snack on some Lemon Poppyseed Muffins or fact plant into a bowl of chips and Pineapple Salsa while you’re at it.
Too much Summer food? I didn’t think so.
How-ev-er, when I think about beaches and palm trees and colorful, little tropical fish, there is one thing that my brain needs to make the picture complete – something coconut lime.
When I’m feeling lazy, I’ll rub a little coconut-lime lotion on my hands and then pretend that I am sitting on a beach in Hawaii, sipping on a Coconut Strawberry Daquiri. It get’s the job done.
Today though, I decided to expand my horizons to more than hand lotion…so I baked some Coconut Lime Bread. It also has pineapple in it, which I know we didn’t really talk about, but we all know that this happy little fruit is the epitome of Sunny weather. Right? Right.
Oh ya, there’s also a streusel topping. Made out of Macadamia nuts. I don’t know about you, but I just died. I’ve never met a streusel that I didn’t like, but one made out of macadamia nuts? New. Found. Love.
Don’t tell my husband.
You know what else? Let’s take this bread one step further. Go big or go home right? Are you ready for the best part? Drumroll please…
It’s totally gluten free and Paleo-friendly!
Which also makes it supa bikini friendly.
And, I’ll guarantee ya that it taste’s way better than hand lotion.
Not that I know anything about that. Although it does smell good enough to eat….
For the Topping:
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon coconut sugar
- 1/2 cup coconut flour, plus 2 tablespoons, sifted (63 g)
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey, plus 1 tablespoon, divided
- 1/4 cup coconut oil, melted
- 6 eggs, room temperature
- fresh lime juice, and zest of 1/2 large lime
- 1 teaspoon pure vanilla extract
- 20 ounces canned pineapple, drained (crushed pineapple)
- 1/3 cup macadamia nuts, finely chopped
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil, melted
Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
On a small, parchment paper lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon coconut sugar. Set aside and turn the oven temperature down to 350°F.
In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
With an electric hand mixer beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest and the vanilla extract in a large bowl. Set aside.
Empty the drained pineapple into a large kitchen towel and ring out the excess moisture. Really make sure you squeeze it all out, as you want to make sure the pineapple is quite dry.
Place the dry pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and gloppy - that ‘s ok! Use a spoon to slightly separate the pineapple chunks.
Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let stand for 10 minutes.
While the batter stands, mix together the finely chopped macadamia nuts, the coconut flour, sugar and oil. Mix until the oil coats the mixture to make a streusel.
Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan before slicing.
- Room temperature eggs are KEY. If you add cold eggs into the mixture, the coconut oil will freeze and leave you with oily chunks in the batter.