Mixed Berry & coconut loaf served with chia jam and tahini*
Yield: 1 loaf
Mixed Berry & coconut loaf served with chia jam and tahini
Cook time: 1 H & 15 MTotal time: 1 H & 15 M
Ingredients
- 120g oats + extra for sprinkling on top
- 160g ground almonds
- 120g wholemeal or self-raising flour + extra for dusting the raspberries
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 pinch fine sea salt
- 425ml soya milk
- 1 tablespoon of apple cider vinegar
- 80g coconut sugar
- 80g coconut oil, melted
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 150g Mixed Berries
- 100g of coconut flakes.
Instructions
- Grease and line a loaf tin.
- Preheat oven to 180°C
- Place the oats into a blender and blitz until fine.
- Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain.
- Place the soya milk, melted coconut oil, maple syrup, apple cider vinegar and coconut sugar into another bowl and stir together.
- Place most of the berries, reserving a couple for the top of the loaf, into a bowl and dust with a little flour and toss to coat. This means that they don’t sink to the bottom of the loaf during baking.
- Pour the wet ingredients into the dry ingredients and stir until combined. Then stir through the flour-dusted raspberries and gently mix until incorporated.
- Pour the mixture into the prepared loaf tin. Top with the reserved berries, plus a sprinkle of flaked coconut
- Place into the preheated oven for 55–60 minutes until risen and golden brown and a toothpick or knife comes out clear.
- Remove from the oven and leave to cool completely before serving.
- Serve with chia jam and a drizzle of tahini.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
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