RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. 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.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
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Master Noty
[email protected]I love this breakfast loaf! It's so easy to make and it's always a hit with my family.
Michelle Pelser
[email protected]This breakfast loaf is a delicious and healthy way to start the day. It's also a great way to get your kids to eat more fruit.
Mrs Airin Jahan
[email protected]I've made this loaf several times now and it always turns out perfect. It's a great recipe for beginner bakers.
Sajahan Miya
[email protected]This loaf is perfect for a quick and easy breakfast or snack. It's also a great way to use up leftover raspberries.
Torekul Islam
[email protected]I made this loaf for a party and it was a huge hit. Everyone loved the combination of raspberries and coconut.
FLUPPY
[email protected]This breakfast loaf is a great way to use up leftover raspberries. It's also a great way to get your kids to eat more fruit.
MD bayd Ullah
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The loaf is moist and flavorful, and the coconut and raspberries are a perfect combination.
Everstage Tamboh
[email protected]This is one of my favorite breakfast recipes. It's easy to make and always turns out delicious. I love the way the raspberries and coconut complement each other.
Amor Tanchangya
[email protected]I've made this loaf several times now and it's always a hit. It's the perfect balance of sweet and tart, and the coconut adds a nice touch of texture.
Yasir Minhas
[email protected]This breakfast loaf is a great way to start the day. It's packed with flavor and nutrients, and it's so easy to make. I love that I can make it ahead of time and just pop it in the oven in the morning.
Sabrina Harris
[email protected]I'm not usually a fan of coconut, but this loaf changed my mind. The coconut flavor is subtle and perfectly complements the raspberries. The loaf is also very moist and has a lovely crumb.
Ismael khan
[email protected]This raspberry and coconut breakfast loaf is an absolute delight! The combination of sweet raspberries and nutty coconut is simply irresistible. I followed the recipe exactly and the loaf turned out perfectly moist and fluffy. It was a hit with my fa