INGREDIENTS
1 ½ cups gluten free all purpose flour Prefer Bob’s Red Mill 1:1
4 tbsp poppy seeds
2 tsp baking powder
½ tsp flakey sea salt
½ cup coconut sugar
½ cup swerve granular sugar
½ cup butter, melted
3 eggs, room temp
¼ cup vanilla almond milk (or your favorite nut milk)
¾ cup kiwi puree
METHOD
Preheat oven to 350 and line loaf pan with parchment paper
Cream together butter and sugar until fluffy, slowly add in eggs one at a time
In a separate bowl, mix together flour, baking soda, poppy seeds and salt
Use a food processor to puree 3-4 Zespri SunGold kiwis. the skin has tons of nutrients so i add them in whole
Slowly add flour mixture to wet ingredients
Once mixed, add in milk and kiwi puree
Add batter to loaf pan, top with sliced kiwi and bake for 50 minutes on center rack
Remove loaf from tin and cool on wire rack at least 45 minutes before enjoying
*Recipe developed by Cassidy Ceresa of @cassidyeats
