We had a few too many kiwi fruits going soft because they had come in our Riverford fruit box and not been eaten quickly enough, so I started looking around for recipes. I was slightly surprised to find that kiwi loaf is a thing, like banana bread but made with ripe kiwis. The recipes I found included things I don’t eat so I decided to make my own version. It turned out really tasty, my husband who is never slow to tell you if he does not like something, ate two slices straight off, so I am confident that, if you like the slightly acidic, almost citrus like notes of kiwi you will too.
Ingredients
- 125g Coconut oil
- 250g Coconut palm sugar
- 250g Gluten free flour
- 6 over-ripe kiwi fruit
- Soya cream, oat or nut milk
Method
- Melt the oil if is solid and add to a mixing bowl
- Add the sugar and flour
- Mash up the kiwis in a separate bowl, I used a fork and took out the slightly hard bits you get at the base of the fruit.
- Add the kiwis to the mixing bowl and stir well
- Add soya cream or another form of plant milk to achieve a dropping consistency – the kiwis have a lot of moisture so you won’t need much.
- Grease a loaf tin with coconut oil and line with greaseproof paper to make it easier to get out
- Bake at 180 degrees for about 30 minutes or until a knife comes out clean if inserted into the middle of the cake.
I enjoyed eating this on its own, but my husband buttered his, find your own way 🙂
Life Gathers 