Fruity Vegan Kiwi Loaf

Fruity Vegan Kiwi Loaf

Kiwis. A fruit that isn’t often found in my fruit bowl or on my agenda. Why? I don’t dislike them but if you make me choose between bananas, apples, raspberries, mangoes, plums, apricots or kiwis, the kiwis are never going to win. Ever. (I’m sorry, little green furry friends.) However, I do buy them sometimes because I find the thought of eating them appealing, but they often go soft and overripe and I don’t know what to do with them. A mushy, too sweet, slightly alcoholic kiwi isn’t the tastiest thing in the world, is it? But hold on, a saviour is coming! I’ve discovered a fantastic way of using overripe kiwis in something other than a smoothie! This fruity kiwi loaf will cause you to buy many kiwis and not eating them so that they can ripen in peace so that you’ll have the perfect excuse to bake this loaf over and over. I kid you not, go ahead and taste the result for yourselves! Writing this made me so hungry for kiwi that I’m going out now myself to buy a mountain of them – fingers crossed that the supermarket already has ripe ones; kiwi loaf, here I come!


fun fact about kiwis and their hairy, furry skin

Are you seeking to boost your immune system with vitamin C? Eat kiwis. Or are you interested in a good source of fiber and antioxidants? Kiwis are your thing. Do you want to eat something sweet and tangy that happens to provide you with vitamin K (blood clotting and bone metabolism), vitamin E (may reduce free radical damage), potassium (lowers blood pressure and protects against loss of muscle mass) and folate (used for cell division and to create genetic material)? Kiwis, kiwis, kiwis are your answer! What many people are not aware of is that their skin should not be thrown away into the compost, but rather consumed along with the green flesh. The skin of a kiwi is entirely edible, contains significant amounts of dietary fiber and contains vitamin C that would go to waste if you’d simply dispose of it.


Prep Time: 10 min

Cooking Time: 40-45 min

Total Time: 50 – 55 min

Servings: 10


For this recipe you will need:

1 cup whole wheat flour

1 cup ground almonds

1 tsp baking soda

pinch of salt

1 tsp cinnamon

¼ cup agave syrup

⅓ cup coconut oil

1 tsp ground flaxseed plus 3 tsp warm water

(if you are not vegan, you can also use one egg instead of the flax seeds)

1 ½ cup kiwi pulp (~5 ripe kiwis) plus one on top, sliced

¾ cup raisins

½ cup chopped nuts of choice (I used walnuts)


1.  Preheat your oven to 180°C on fan mode and grease a rectangular baking tin or line it with baking paper.

2. In a large mixing bowl, combine the flour, ground almonds, cinnamon, salt and baking soda.

3. In a blender, add the flaxseeds and warm water and blend on high for 10 seconds. The consistency should be similar to a beaten egg. If you are baking a non-vegan version, simply use an egg and add it to the blender.

4. Melt the coconut oil in a small pan and add to the blender, together with the agave syrup and ripe kiwis (you can leave the skin of 2-3 kiwis on), blend for one minute or until you have a smooth liquid (don’t forget to appreciate that lovely green kiwi-colour!).

5. Next, pour the mixture into the large mixing bowl and combine with dry ingredients.

6. When a slightly runny dough has formed, add the nuts and raisins and gently stir them in.

7. Pour the batter into the baking tin and bake for 40-45 minutes or until the top is golden-brown and a knife comes out clean.

8. Serve warm, along with fresh coffee, some whipped coconut cream and fresh kiwis! Thank you, mother earth for inventing kiwis and letting us eat them. ♥





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