Raspberry And Coconut Breakfast Loaf Food

RASPBERRY AND COCONUT BREAKFAST LOAF

Raspberry and Coconut Breakfast Loaf image

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

Ingredients

Coconut oil, for greasing
175g almonds or ground almonds (about 1 1/4 cups whole or 1 3/4 cups ground)
25g (about 1/4 cup) desiccated coconut, plus extra to serve
1 lemon, zested
2 tsp baking powder
3 free-range eggs
5 tbsp honey, plus extra to serve
150g raspberries (1 1/4 cups), plus extra to serve
Sea salt

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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