We have a Winning Recipe for you: Paleo Raspberry and Coconut Bread thanks to Australia’s Leading Nutritionist Lola Berry and her latest book: Food to Make You Glow published by Pan Macmillan Australia.
Lola Berry shares that this Paleo Raspberry and Coconut Bread: Is a winner. It tastes brill and keeps really well frozen too, though to be honest, when I make a loaf I usually devour it within a day or two!
The antioxidant lycopene that is found in raspberries does a great job of helping to protect and repair the skin from sun damage (though you’ll still be wanting to slap on that organic sunscreen!).
INGREDIENTS
11⁄2 cups frozen raspberries
1 cup shredded coconut
3tbs coconut oil, melted
2tbs rice malt syrup
1 vanilla pod, split and scraped (or a pinch of vanilla powder)
3 eggs
2 cups almond meal
1tsp bicarbonate of soda
Pinch of salt flakes
To serve
Coconut butter
Rice malt syrup
Ground cinnamon
METHOD
1 Preheat the oven to 180°C and grease a loaf tin with a little coconut oil.
2 In a large mixing bowl, combine the berries, most of the shredded coconut (save a small handful for later), coconut oil, rice malt syrup, vanilla and eggs.
3 Add the almond meal, bicarbonate of soda and salt and mix together really well.
4 Spoon the mixture into the prepared loaf tin and sprinkle it with the reserved shredded coconut.
5 Pop it in the oven and bake for 1 hour–1 hour 5 minutes, or until a skewer inserted into the centre comes out clean.
6 It’ll be hard to resist, but leave the loaf to cool for 10 minutes before turning it onto a wire rack.
7 Slice carefully and serve warm with a slathering of coconut butter, a drizzle of rice malt syrup and a sprinkling of cinnamon. Yum!
Enjoy and besure to hashtag #iamaspaitgirl an tag @spaitgirl + @yummoloaberry on instagram we can’t wait to see your Paleo Raspberry and Coconut Bread baking.