Raspberry Coconut Bread
May 13, 2016 | Makes 1 Loaf (1lb Loaf Tin)
- 3 Eggs
- 1/4 Cup of Melted Coconut Oil (60ml)
- 3 Tablespoons of Honey
- 1 Teaspoon of Vanilla Essence
- 2 Cups of Ground Almonds (240g)
- 1/3 Cup of Desiccated Coconut (30g)
- 1 Teaspoon of Baking Powder
- 100ml of Coconut Milk (Full Fat, Tinned)
- 125g Of Raspberries
- To decorate: coconut chips, desiccated coconut
This bread is perfect treat if you’re trying to cut down on sugar, there’s just a little honey in here but it has a subtle sweetness that will satisfy your cravings and coconut milk gives it an unbeatable creamy flavour. It’s pillowy and light- perfect for absorbing the oozing berry juices. It’s grain free so I’ve swapped flour for Vitamin E and protein rich ground almonds and there’s delicious desiccated coconut for flavour and texture.
Whisk the eggs together with the honey, melted coconut oil and vanilla in a large bowl.
In a separate bowl, combine the ground almonds, desiccated coconut and baking powder.
Gradually add the dry ingredients into the wet and mix well.
Gradually pour the coconut milk into the mixture while mixing. Then fold in the raspberries.
Pour the mixture into a bread tin greased with coconut oil. Bake at 175’C on the lower rack of your oven for 50-55 minutes, or until a knife inserted into the middle comes out clean. For the last five minutes, sprinkle any coconut chips or desiccated coconut on top and then bake for the remaining time.
Leave to cool before slicing.