Raspberry and Coconut Loaf

Coconut Raspberry Loaf

 

Raspberry and Coconut Loaf is a great combination of coconut and one of my favourite fruits.  Raspberries  have a wonderful tart sweetness and coconut gives some delicious texture.   This recipe I have developed is a no fuss – one bowl loaf that is easily prepared in around ten minutes although it needs a little time to cook.  It is a treat that is full of indulgent sweetness but also nutrients that support rather than stressing your health and energy.

Nutritional Information:

Rasberries contain the antioxidants Vitamin C, quercetin and ellagic acid that help fight against cancer preventing and heart disease and are anti-ageing as they help to reduce inflammation and oxidative stress.  They also contain good amounts of fibre.

Coconut yoghurt although higher in fat than normal yoghurt does contain medium chain triglycerides which are a great source of energy and also stimulate metabolism.  It contains probiotics and is a good alternative for those with dairy intolerances or for vegans.

 

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 bowl whisk eggs gently.
  • Place almond meal, spelt flour, coconut, coconut sugar, salt, rice malt syrup, vanilla, macadamia nut oil and baking powder in your food processor.
  • Pour this mixture into the egg bowl and then fold in eggs 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 loaf keeps for up to three days in the fridge.