Sunday 4 December 2016

Berry nice - Indy Power's raspberry and coconut bread

Published 24/04/2016 | 02:30

Indy Power's Raspberry and Coconut Bread
Indy Power's Raspberry and Coconut Bread
Step 1: Mix wet and dry ingredients
Step 2: Mix in the coconut milk
Step 3: Fold in raspberries
Indy Power. Photo: Patrick Bolger

This honey-sweetened raspberry bread is the perfect way to keep sugar cravings at bay.

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Raspberry & coconut bread

This bread is a perfect treat if you're trying to cut down on sugar, there's just a little honey in here that gives it a subtle sweetness that will satisfy your cravings and coconut milk gives it an unbeatable creamy flavour. It's pillowy and light - perfect for absorbing the oozing berry juices. It's grain-free, so I've swapped flour for ground almonds - vitamin E and protein - and there's delicious desiccated coconut for flavour and texture.

Gluten-free, dairy-free and paleo-friendly

Makes 1 loaf (1lb loaf tin)

You will need

3 eggs

3 tbsp honey

60ml melted coconut oil

1 tsp vanilla essence

240g ground almonds

30g desiccated coconut

1 tsp baking powder

100ml full fat coconut milk

125g raspberries

To decorate: Coconut chips or desiccated coconut

Method

Whisk the eggs together with the honey, melted coconut oil and vanilla in a large bowl.

In a separate bowl, combine the ground almonds, desiccated coconut and baking powder.

Gradually add the dry ingredients into the wet and mix well. Then pour the coconut milk into the mixture while mixing. Fold in the raspberries.

Pour the mixture into a bread tin greased with coconut oil. Bake at 175°C on the lower rack of your oven for 50-55 minutes, or until a knife inserted into the middle comes out clean. For the last five minutes, sprinkle any coconut chips or desiccated coconut on top and then bake for the remaining time.

Leave to cool before slicing.

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Step 1

2016-04-23_lif_19818022_I2.JPG  

 Mix wet and dry ingredients

Step 2

2016-04-23_lif_19818045_I3.JPG  

Mix in the coconut milk

Step 3

2016-04-23_lif_19855437_I5.JPG

Fold in raspberries

Switch it up

One of the reasons I love this recipe is because it is so versatile. Add in other berries or a few different kinds to change up the flavour or make use of what you have to hand. If you want to keep some for later, leave it to cool and freeze it in slices. Then, just defrost them as you need them. You can also pour the mixture into cupcake cases and bake it as muffins instead!

Indy loves…

Grain-free breads! I’ve always had a very sensitive stomach and bread was one of the biggest problem causers for me. It’s also one of the hardest things to give up, and you shouldn’t have to! Now I make grain-free breads of all kinds and flavours and enjoy them with no tummy upsets. There are a few big differences compared to traditional breads — I use eggs in most of them, I don’t use any yeast and, of course, there’s no flour. My go-tos are my blueberry banana bread and super seed bread. If you want to give them a go too, search for them on my website.

Go nuts for almonds

Almonds are an amazing source of vitamin E, calcium, magnesium and potassium and they’re rich in protein and naturally low in sugar. Obviously, they’ve been around forever but there’s so many clever ways you can use them to make simple, healthy swaps in your diet. As with today's recipe, I regularly use ground almonds to make breads, cakes and every other treat you can think of. You can buy ground almonds in any health shop and most supermarkets, or you can make your own by blending them in your food processor until fine. If you can find it, almond flour is amazing too but it’s not as widely available — the only difference between the two is how finely the nuts are ground. I also drink almond milk every day. There are loads of sneaky, healthy substitutions you can make in savoury dishes too — I use ground almonds to make crispy coated chicken and I also love using them instead of breadcrumbs in meatballs.

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