Flourless Raspberry Coconut Loaf
Raspberry and coconut go together like peanut butter and jelly - it’s match made in heaven! And this loaf is truly like eating a slice of heaven!
Made using my favourite Cocobella yoghurt to give the loaf that perfect decadent texture! It’s also super simple to make and super dietary friendly for all my fellow gluten free, dairy free and vegan friends.
Flourless Raspberry Coconut Loaf
Ingredients
4 flax eggs (4 tbsp flaxmeal + 12 tbsp water)
2/3 cup apple sauce
1 cup Cocobella vanilla coconut yoghurt
1/2 cup honey (or pure maple syrup for vegan option)
2 tsp baking soda
1 1/3 cup cup of coconut flour
1/4 tsp salt
1 punnet fresh raspberries
Method
Preheat your oven to 180 degrees, fan-forced.
Add all the wet ingredients to a bowl and combine. In a separate bowl, combine all the dry ingredients (excluding raspberries).
Transfer the wet mixture into the dry mixture and mix until just combined.
Fold in the raspberries.
Transfer mixture to a lined or silicone loaf tin (or you could also make this recipe into muffins using muffin moulds).
Place in the oven to bake for 50-55 minutes, or until golden on top. This is quite a moist loaf, so it will be a little soft when it comes out of the oven.
Allow to cool completely before removing from the loaf tin. I like to pop mine in the fridge after an hour or so after being out of the oven to speed up the process!
Carefully slice loaf into 8-10 generous pieces and enjoy!
Storage: store in the fridge in an airtight container for up to 5 days (but I promise it won't last that long!)