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A’Tuscan Estate | “Raspberry coconut Breakfast Loaf”
This recipe is gluten-free and all our guests truly enjoy it.
Raspberry and Coconut Breakfast Loaf
From Epicurious.com; yields 1 (1-lb) loaf
- coconut oil, for greasing
- 175 g almonds or ground almonds (about 1 1/4 cups whole)
- 25 g dessicated coconut (about 1/4 cup) plus extra to serve
- 1 lemon zested
- 2 tsp baking powder
- 3 eggs free range
- 5 tbsp honey plus extra to serve
- 150 g raspberries (1 1/4 cups) plus extra to serve
- sea salt
Preheat the oven to 350°F. Grease and line a 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.