Raspberry and Coconut Loaf

Breakfast loaves are great alternate to regular boring bread. This delicious gluten free loaf is easily one of my favorite go to breakfast any morning. I made this for my colleague's birthday celebration at work.

Ingredients:

Coconut oil, for greasing

1 1/4 cup whole almonds or 1 3/4 cups almond flour (ground almond)

1/4 cup desiccated coconut, plus extra to serve

1 lemon, zested

2 teaspoons baking powder

1 pinch sea salt

3 large eggs

5 Tablespoons honey, plus extra to serve

1 1/4 cups raspberries

Method:

1. Preheat oven to 350 F. Grease and line a 1 lb. loaf pan. Blitz the almonds in a food processor to a flour-like consistency ( if you are using ground almonds, skip this step)

2. In a mixing bowl, mix together almond flour, desiccated coconut, lemon zest and baking powder with a pinch of salt.

                                                  

3. In another bowl, whisk the eggs until fully combined. Add honey.

                                   

4. Add wet mixture to the dry mixture.

                                                         

5. Gently fold in the raspberries. 

                                                         

6. Pour the mixture into the prepared tin. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.

                                                           

7. Brush with honey an sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

                                                         

                                      

Notes:

You can make this a vegan loaf by substituting the eggs with flax seed powder.