Raspberry and almond partner so well together in this better-for-you loaf raspberry and almond loaf. Think Bakewell tart as a loaf, with less sugar! I have packed this recipe with some incredible ingredients to make sure that it’s both nutritious and delicious! Sit down with your favourite brew and a slice of this loaf cake, smeared with coconut yogurt. Dreamy.

Raspberry and almond loaf ingredients

• Ground almonds: Also known as almond flour (same, same).
• Buckwheat flour: Adds a warm, nutty flavour to these blondies. If you’re following a gluten-free diet make sure you use gluten-free buckwheat flour. Did you know that it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
• Baking powder: Look for aluminium-free baking powder and check ingredients as sometimes they sneak gluten in!
• Rolled oats: I like jumbo oats for this loaf and always choose gluten-free. Make sure you get gluten-free if you’re following a gluten-free diet, because although oats are gluten-free they easily get contaminated.
• Desiccated coconut: Look for unsweetened and unsulphured desiccated coconut. I like to add a little to this recipe to bring a contrasting texture to the loaf.
• Coconut yoghurt: I like to use thick and creamy coconut yoghurt, but you could also use organic full fat yoghurt.
• Pure maple syrup: For a touch of sweetness (avoid maple flavoured syrup). You can also use honey.
• Eggs: Two large free-range eggs.
• Extra virgin coconut oil: I love the flavour-boost coconut oil brings to this recipe, use unsalted butter if you prefer.
• Pure vanilla extract: Avoid vanilla flavouring – use pure vanilla extract.
• Frozen raspberries: You can also use fresh if you prefer. You can also mix things up and try other berries – mixed berries would work well too.
• Flaked almonds: To decorate the loaf.

How to make this raspberry and almond loaf

True to The Fertility Kitchen style, this is another easy recipe, you can make with the minimum of fuss. Before you get started, preheat the oven to 180°C (350°F) and line a 900g/2 lb loaf tin with plastic-free baking parchment. Then follow these three easy steps:

1. Mix the dry ingredients: Place the ground almonds, buckwheat flour, baking powder, oats and desiccated coconut in a large bowl and mix to combine.
2. Whisk the wet ingredients and mix with the dry: Place the yoghurt, maple syrup, eggs, coconut oil and vanilla in a medium jug and whisk to combine. Pour into the dry ingredients and mix until just combined. Don’t over mix. Gently fold in the raspberries.
3. Bake: Pour the batter into the prepared tin and sprinkle with flaked almonds. Bake for 35-40 minutes, or until golden and when a skewer inserted into the centre comes out clean.

That’s it! Allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. I know you’ll want to dig in straight away, but if you slice into this loaf too quickly it will crumble, so try and wait for it to cool!

Storage options

Store in an airtight container in the fridge for up to one week, or wrap individual slices in plastic-free baking parchment, and freeze for up to three months.

More raspberry recipes to try

• Raspberry crumble bars
• Apple and raspberry crumble pancakes

More sweet recipes to try

• Mixed berry muffins
• Chewy cranberry cookies
• Cinnamon banana bread
• Macadamia brownies
• Chocolate hazelnut muffins

I hope you enjoy this raspberry and almond loaf recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.