Raspberry and almond loaf
Low-sugar and packed with nutritious ingredients, enjoy this delicious loaf cake without the guilt. I'm a firm believer in mindful indulgence. Enjoy with your favourite brew.
Ingredients
- 90 g ground almonds
- 90 g buckwheat flour
- 1 tsp baking powder
- 30 g gluten-free rolled oats
- 30 g desiccated coconut
- 250 g coconut yoghurt (or organic full fat yoghurt)
- 3 tbsp pure maple syrup
- 2 large free-range eggs
- 2 tbsp extra virgin coconut oil (or unsalted butter), melted and cooled slightly
- 2 tsp pure vanilla extract
- 200 g frozen raspberries
To decorate
- 1 tbsp flaked almonds
Instructions
- Preheat the oven to 180°C (350°F) and line a 900g/2 lb loaf tin with plastic-free baking parchment.
- Place the ground almonds, buckwheat flour, baking powder, oats and desiccated coconut in a large bowl and mix to combine.
- 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.
- 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. Allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Notes
- Store in an airtight container in the fridge for up to one week or wrap individual slices and store in the freezer for up to one month.
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