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15 January 2015

Coconut & Raspberry Loaf {Gluten Free Recipe}

You may have seen the big bag of coconut flour I bought from Costco yesterday. I’ve never baked with it before but now after trying it, I will certainly bake with it again.

This Coconut and Raspberry Loaf recipe is in the current Fresh magazine and it was one of those recipes which captured my attention instantly. I love baked goods and I’m a sucker for a raspberry.

Here’s how my Coconut & Raspberry Loaf turned out. It’s not overly sweet, holds together well and is quite moist (don’t you just hate the word moist?).

 

Coconut Raspberry Loaf

 

INGREDIENTS

1 cup coconut flour, sifted

1/2 cup desiccated coconut

1 tps bicarb of soda

1 lemon, finely grated rind *

4 eggs

1 cup buttermilk **

1/2 cup honey ***

60g butter, melted and cooled ****

2 tsp vanilla extract

1 1/2 cup frozen raspberries

icing sugar for dusting

 

* I used approximately a tablespoon of lemon juice as I didn’t have a fresh lemon in the house.

** I substituted this with regular low fat milk, though I’m sure buttermilk would have been very delicious

*** I had approximately 1/4 cup of honey in the squeezy jar, so I added a couple of extra tablespoons of brown sugar

**** As I didn’t have buttermilk, I used approximately 75 grams of butter.

 

Okay, now that I’ve shared all of the tweaks that I made, here’s the method.

 

Coconut Raspberry Loaf - Mixture

 

Preheat oven to 180 degrees Celcius. Grease and line a loaf pan with baking paper.

Whisk the eggs, buttermilk, honey, butter and vanilla together.

Add the dry ingredients and stir well to combine. Gently fold in the raspberries.

Coconut flour is quite different to wheat flour. At this stage, it absorbs all of the wet ingredients.

 

Coconut Raspberry Loaf - Pre Bake

 

Spoon the mixture into the prepared loaf pan and smooth the top. Bake for 50 minutes or until cooked when tested with a skewer.

Stand for 10 minutes before removing from the pan and transfer to a wire rack to cool. Dust with icing sugar.

Serve and enjoy.

 

If you bake this loaf, please let me know how you go.

I think apricots or even peaches might make a delicious substitute for the raspberries. What do you think?

 

NB: The Fresh magazine is free from Woolworths but sometimes it is hard to get a copy as they’re hugely popular – Fresh is now available to download to your iPad or tablet from the App Store or Google Store.

4 comments:

  1. awesome thankyou for the link Anorina,xx

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  2. Looks yummy. Did you add vinegar to the milk to make it into a buttermilk substitute? I had never head of coconut flour before. No Costco in WA...maybe that's a good thing for my budget :)

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    Replies
    1. Oooh there’s a trick I didn’t know. I just used regular lite milk but I’ll keep vinegar in mind for next time.
      I think they have it on sale at Aldi this week (or maybe next week – their brochures can get a little confusing with dates).
      Costco is fun to visit but it can get pricey as everything is sold in bulk. I think I have close to 300 rolls of toilet paper in my cupboard!

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  3. Just saw coconut flour also. Now I have something to try. Thanks!

    ReplyDelete

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