Treat yourself to the ultimate afternoon snack with this golden baked coconut bread served with homemade raspberry and chia jam.
- reheat the oven to 180C/160C fan forced. Grease the base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing edges to overhang.
- Combine the desiccated coconut, coconut sugar, buckwheat flour, almond meal, coconut flour and baking powder in a large bowl. Make a well in the centre.
- Whisk the eggs, milk, oil, rind and vanilla in a jug. Add to well. Stir to combine. Pour into the prepared pan. Combine the coconut flakes and extra sugar in a small bowl. Sprinkle over the top of the loaf. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, for jam, place raspberries, honey and juice in a small saucepan over medium-low heat. Bring to a simmer. Simmer for 5 minutes. Add chia. Simmer for 1 minute or until thickened slightly. Remove from heat. Transfer to a bowl. Set aside to cool completely.
- Cut the loaf into slices and serve with chia jam.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set