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New Recipe: Raspberry & Coconut Bread

RASPBERRY & COCONUT BREAD

New Recipe: Raspberry & Coconut Bread

This simple loaf has proven to be a winner and is especially perfect for afternoon tea.

The loaf is gluten, grain and dairy free as well as refined sugar free. The buckwheat flour creates a denser loaf, allowing it to slice easily. The addition of raspberries make it a taste sensation, and is sure to please any guest. 

Ingredients

  • 2½ cups almond flour
  • 1 tablespoon buckwheat flour
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon GF baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon Heilala Vanilla Pure Vanilla Extract
  • 4 eggs, free range, beaten
  • ¼ cup cold-pressed extra virgin coconut oil
  • ¼ cup rice malt syrup
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 cup raspberries
  • ¼ cup coconut flakes

Method

  1. Preheat oven to 180°C.
  2. Combine flours, chia seeds, cinnamon, baking powder and salt in a large bowl.
  3. Add the Heilala Vanilla Pure Vanilla Extract, eggs, oil, rice malt syrup and ACV and mix thoroughly.
  4. Carefully fold in the berries and coconut. If the mixture is very thick, add ½ cup of water and mix thoroughly. All to sit for 15 minutes.
  5. Spoon mixture into lightly greased bread tin.
  6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.
  7. Best served warm.

Image by Sarah Craven Photography.



11 thoughts on “New Recipe: Raspberry & Coconut Bread

    1. Hello Renae, please check out our previous article on buckwheat on our blog here. In this recipe we use 1 tablespoon of buckwheat flour which equates to 5g of carbs. Hope that helps!

    1. Hello Fiona, you could add in 1 tablespoon of psyllium or add in additional almond flour. Either or will work fine.

    1. Yum, you are making me hungry!! We usually get 10-12 slices per loaf, it does depend on the size tin you use and how thick you cut it! Enjoy.

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