This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.
P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1tbsp dedicated coconut
10 frozen raspberries
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.