Raspberry and Coconut Breakfast Loaf
Raspberry and Coconut Breakfast Loaf is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 180°C/350°F/Gas Mark 4.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 180°C/350°F/Gas Mark 4.
Grease and line a 450g (1lb.) loaf tin.
Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
In another bowl, whisk the eggs until fully combined, then add the honey.
Add the wet mixture to the dry mixture, then gently fold in the raspberries.
Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries.
Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
Brush with honey and sprinkle with the extra desiccated coconut.
Transfer to a wire rack to cool, then slice and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
