Raspberry & Coconut Loaf
Raspberry and Coconut Loaf is a great combination of coconut and one of my favourite fruits. Raspberries which are full of vitamins, antioxidants, fibre and ellagic acid, have a wonderful tart sweetness and coconut gives some delicious texture. This is a no fuss – one bowl loaf that is easily prepared in around ten minutes. It is a loaf that is full of indulgent sweetness but also nutrients that support, rather than stress, your health and energy. Lots of reasons to enjoy this treat.
Ingredients:
¾ cup of almond meal or almond flour
2/3 cup of organic wholemeal spelt flour (for gluten free option substitute with buckwheat flour).
1 cup of raspberries (fresh or frozen)
2 free range eggs
1 cup of desiccated coconut
3 tablespoons of rice malt syrup
1/3 cup coconut sugar
2 teaspoons of aluminium free baking powder
1 teaspoon of ground vanilla powder
½ teaspoon of Himalayan salt
1 cup of plain unsweetened coconut (or Greek) yoghurt
½ cup of cold pressed macadamia oil
1 tablespoon of lemon rind
Extra dessicated coconut, lightly toasted
Method:
- Preheat oven to 160 deg C.
- In a large mixing bowl whisk eggs gently with a fork.
- Place almond meal, spelt flour, coconut, coconut sugar, salt, rice malt syrup, vanilla, macadamia nut oil and baking powder in your mixer.
- Mix gently and then transfer to the bowl with the eggs and fold till mixed through.
- Next, gently fold in raspberries and stir to combine.
- Poured batter into a greased 10x20cm loaf tin.
- Bake for 50 minutes approximately or until cooked. Test cake with a skewer to check it is cooked through.
- Set aside to cool slightly before removing it from the tin to cool on a rack.
- Sprinkled toasted desiccated coconut over the top.
NB: This cake will keep in an airtight container in the fridge for approximately 3 days.