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  • Writer's pictureThe Nourishing Kitchen

RASPBERRY & COCONUT LOAF

This loaf is so easy to make yet so lovely. A sweetness from ground almonds, along with a hint of coconut with sharp fresh raspberries. Perfect afternoon treat with a cup of tea!

Prep Time: 10 minutes Cook Time: 50-60 minutes Serves: 6

INGREDIENTS

for loaf

· 175g ground almonds

· 3 ripe bananas

· 150g raspberries

· 1 zest of lemon

· 2 tsp baking powder (I use Doves Farm)

· 25g desiccated coconut

· 4 tbsp maple syrup

other ingredients

· 1 tbsp coconut oil or baking paper

· salt

METHOD

1. Pre-heat your oven to 180° fan. Either grease your cake tin with coconut oil or cover with baking paper

2. In a mixing bowl, mash the bananas with a fork

3. Add the ground almonds, 3 table spoons of maple syrup, baking powder, pinch of salt and lemon zest. Mix well with a whisk

4. Add raspberries and gentle stir again

5. Carefully add the mixture to your cake tin making sure the top is evenly flat and bake in the oven for 50-60 minutes

6. Before serving glaze with the remaining table spoon of maple syrup and sprinkle of coconut

Enjoy, xx

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