Raspberry Coconut Loaf
This loaf recipe is so quick and easy, it requires minimal effort and uses frozen berries and pantry staples. It can be whipped up on whim for a hungry household, surprise guest or the school lunchbox.
The adaptability of this loaf needs a special paragraph to itself. If you don’t have frozen berries, try some stewed apple, banana or even some soft stone fruits. Use any yoghurt you have in your fridge and wholemeal self-raising flour can be easily substituted for gluten-free, spelt or anything really. If you are using flour without a raising agent, make sure you add the required amount of baking powder.
Full of clean ingredients and only a small amount of rapadura for a touch of sweetness, this loaf is a healthier alternative to similar store-bought products. It is also a great substitute for the humble banana bread, which frequents most households. Super soft and bursting with delicious berries, this loaf is a snack everyone will love!
Recipe by Laura Scherian from Shez’s Kitchen
Dairy Free | Vegetarian
SERVES: 8-10 slices
PREP: 15 minutes
COOK TIME: 50-60 minutes
- 1 cup Elgin frozen raspberries
- ½ cup Flannerys OWN rapadura sugar
- 2 organic eggs, lightly beaten
- 1 cup COYO vanilla coconut yoghurt
- 1 ¾ cup Kialla wholemeal self-raising flour (use gluten-free if required)
- 1/3 cup Flannerys OWN almond meal
- Preheat oven to 160oC and line a loaf tin with baking paper.
- Sift flour into a large bowl. Add rapadura sugar and almond meal, gently combine with a wooden spoon.
- Add remaining ingredients and mix until just combined.
- Pour mixture into prepared tin and smooth the surface.
- Place in oven for 50-60 minutes or until golden brown and a skewer inserted into the loaf comes out clean.
- Turn onto a cooling rack for at least 10 minutes before serving.