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Apple, Raspberry & Coconut Loaf
A delicious treat for morning or afternoon tea that's gluten free, dairy free and refined sugar free!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Servings:
10
people
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
Instructions
Preheat the oven to 170°C (300 F) and line a 20cm x 10cm (8x4 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.