We love to use our macaroon ingredients in our other recipes too and this one is no exception, containing no less than 5 of our gorgeous Organic ingredients. This raspberry and coconut loaf is the perfect thing to whip up when time is short. It’s such a pretty colour and the raspberry pieces bring a lovely zingy taste in every bite. It’s great on it’s own but is even nicer toasted under the grill and piled high with your favourite toppings, we love peanut butter and sliced banana!
300ml (10 fl oz) of your chosen milk (dairy, oat, nut etc)
1 teaspoon pure vanilla essence
1.5 cups gluten free flour
1 cup ground almonds
2 teaspoons gluten free baking powder
10g freeze dried raspberry pieces
10g freeze dried raspberry powder
125ml maple syrup
150g shredded coconut
75g coconut oil or butter, melted
Pre-heat your oven to 180c/350f. Lightly whisk the eggs, milk, maple syrup and vanilla together. Pop the flour, almonds and baking powder into a large bowl. Next add your coconut, raspberry powder and raspberry pieces then stir to combine.
Make a well in the centre and gradually stir in the egg mixture until just combined. Add the melted coconut oil and stir until the mixture is just smooth, being careful not to overmix.
Pour into a greased (or greaseproof paper lined) loaf tin and bake in the oven for 45 minutes, or until bread is cooked and no wet mixture sticks to a skewer when inserted.
Leave in the tin to cool for 5 minutes and remove to cool further on a wire rack.
Serve in thick, indulgent slices!