A moist, slightly sweet bread that combines dried pineapple and beer. Goes well with brunch, cheese or as a savory snack (e.g. make mini rolls, crossinis or grissinis) Ingredients: - 250 g flour UrDinkel Flour Light - 2 tsp baking powder -1/2 tsp baking soda - 1/2 tsp halite salt - 2-3 tbsp brown cane sugar, 1-2 tbsp raw honey, or 2-3 dates- 100 g dried pineapple from Twiga Sun Fruits (soak in 100 ml beer and a dash of gin for 30 minutes beforehand) - 1 tsp cinnamon (optionally 1/2 tsp ginger powder) - 200 ml beer (e.g. pale lager, wheat beer) e.g. pale lager, wheat or pale ale - not too bitter) - 40ml pineapple gin from Twiga Sun Fruits - 2 tbsp melted butter or coconut oil
Preparation: 1. preheat the oven to 180 °C (top/bottom heat). Grease a loaf tin (approx. 20 cm) or line with baking paper. 2. in a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and sugar. 3 Fold in the pickled pineapple and the remaining gin and beer. 4. add the oil or butter and mix briefly until a smooth batter forms. Do not stir for too long, knead a little and 5. pour the batter into the prepared tin and smooth out. 6 Bake for approx. 35-45 minutes until a wooden skewer comes out clean. 7. leave the bread to cool in the tin for a few minutes, then remove and leave to cool completely. Only cut open when the bread has cooled. Serving suggestions: - With butter or cream cheese - As an accompaniment to cheese or ham - As a snack with a glass of beer