Ever have one of thosedays when all want to do is make a cake just to eat the raw cake batter?
No? Only me then?
Well if that idea is right up your alley, you are going to love this recipe! It tastes just like delicious raw cake batter – except it’s cooked and better for you!
This loaf is a game changer when it comes to saving time. I make this once or twice a month, and use it as part of my meal prep. It’s so easy to make and lasts me the entire week in an airtight container, alternatively you could make it, and slice individual portions to freeze too. I usually have this as an afternoon snack with a relaxing herbal tea. Although, if I’m being honest, I have been known to also have this as my breakfast too!
While apples are said to keep the doctor away, a piece of this will keep you on the reg. With apples being packed full of fibre this little loaf is a nutritional power house.
Raspberries are full of antioxidants and are known to decrease the oxidative damage from free radicals. While coconut, is not only delicious but also full of healthy fats which will keep you fuller for longer.
One of my favourite ways of serving a slice of this loaf is with both sides toasted under the grill and then my favourite grass-fed butter spread on top! If you’re making this as part of your meal prep, I suggest you keep it in an airtight container in the fridge and it should last up to a week. Alternatively, slice into individual portions, wrap in foil and freeze in an airtight container.
Apple, Raspberry & Coconut Loaf
INGREDIENTS
- 4 eggs
- 3 cups almond meal/flour
- 2 tsp gluten free baking powder
- 2 tsp cinnamon
- 2 tbsp coconut oil melted
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 apples one peeled and cut into small chunks, the other halved then sliced to be placed on top. (I’ve used Royal Gala)
- 1 cup raspberries fresh or frozen
- 1/4 cup coconut flakes toasted
METHOD
- Preheat the oven to 170°C (300 F) and line a 20cm x 10cm (8×4 inch) loaf tin with baking paper and lightly grease.
- Peel and core one apple, and chop into small chunks. With the second apple, halve and slice thinly as this will be placed on top, before baking.
- Combine the almond meal, baking powder and cinnamon in a large mixing bowl.
- Add in the eggs one at a time, then add maple syrup, melted coconut oil and vanilla bean to form a batter, and mix well.
- Fold in the apple, raspberries and coconut flakes and gently stir until just combined.
- Pour mixture into the pre-prepared tin and decorate with remaining apple slices.
- Bake for 45 minutes until cooked through. It should spring back when lightly touched on top or cook until an inserted skewer comes out clean.
- Once cooked, set aside to cool for 5 minutes, then remove from tin and place on wire rack and leave to cool completely.
- Serve warm with your favourite spread or enjoy by itself.
