Yesterday, I heard my local weather man utter my two least favorite words EVER: Heat Wave.
I HATE heat. I HATE sweating the second I step outside my door, be it 8:00 a.m. or 8:00 p.m.. No, I’m not exaggerating. No, I’m not being a weenie…okay, maybe I’m a bit of a weenie when it comes to the heat. It just makes me sooooo mad.
I live in the wrong state. Got it...I’ve made my bed, so I will lie in it.
With all this heat and humidity, I’m going to pretend I’m on a tropical beach in the Caribbean, sipping on a Piña Colada, engrossed in a fluffy beach read about the life of Julia Childs, loving life.
I’m kinda crushing on pineapple and coconut lately…from my pina colada protein bars to homemade coconut butter to sipping on coconut water and snacking on my Grilled Pineapple Guac, I love these two flavors in the summer!
That’s why, when I was hankering for the dynamic duo last week while at the beach, I started dreaming up this recipe…a paleo-friendly, not-too-sweet bread loaded with tender pineapple and topped with a caramely, crunchy macadamia nut streusel.
No gluten. No dairy. No refined sugar.
Just pure piña colada goodness, sans the sugar rush or hangover.
What more could you possibly want out of life?!
While smoothie bowls and protein parfaits are my go-to breakfasts throughout the summer, I occasionally find myself craving something carby and sweet like pancakes, muffins, and breakfast breads.
I love my paleo zucchini bread or spiced pumpkin bread slathered in coconut, almond, or traditional butter=carb comfort at its best for me.
Maybe you disagree, but I don’t think you could argue with me that this Piña Colada bread is a way to satisfy your carb cravings (and cocktail cravings) in a healthier, lower sugar, lower carb way.
While the recipe may seem complicated since it is more than 4 steps, I assure you it is not. I’ll walk ya through it. We got this.
1) Mix your dry ingredients in a bowl.
2) Mix your wet ingredients in a bowl.
3) Drain the canned pineapple into a colander and squeeze the living daylights out of it so it is pretty dry (notice I said pretty dry…it’s hard to get it totally dry so just do you best). Then add some stuff to it.
4) Combine your dry and your wet, then toss in the pineapple mixture. Pour the batter in a pan.
5) Make a streusel by mixing a few ingredients together and pressing it onto the top of your bread.
6) Bake. Cool. Devour.
Okay, so it’s basically 6 steps. I’d say from start to finish, it takes an hour to make from start to finish. That’s prep, mixing, baking, AND cooling.
Not bad for a homemade, paleo-friendly bread, huh?
Now, if you find yourself thinking that you’d be the only person at your house who would want to eat it or you live alone, well HOORAY for you because you get to have more for you. If that’s pushing your willpower a little too much, just cut the loaf in half, keeping half for you and freezing or giving away the other half.
What do I do? Well, I’m a food hoarder, so I freeze half to pull out in a month or so when I’m craving coconut-pineapple goodness.
Alrighty friends, I’ve got a mug of half-caff and warm slice of this bread slathered in melty coconut butter awaiting me. Yes, I'm picking food over more time with y'all...you understand, right?
Be well, and I’ll see y’all tomorrow for some Wal-Mart paleo finds!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!