This gluten free loaf is made with coconut flour instead of wheat flour and has a delightful slight lemon tang mixed together with the delicious flavour of coconut. Coconut flour is readily available in major supermarkets and health food stores.
Ingredients Half cup of coconut flour
Zest of one lemon
Half Cup of dessicated coconut
1 tsp of ground ginger
1 cup of natural yoghurt (I used low fat)
Quarter cup of golden syrup
Pinch of salt
Half tsp of vanilla extract
1 tsp of bicarb soda
Half cup of frozen mixed berries
Coconut and Berry Loaf ingredients
Preheat the oven to 175deg C. Grease a loaf tin. (see notes)
Combine the flour, zest, coconut and ginger.
Add the eggs and mix well. The mixture will still be quite dry at this stage.
Mix in the yoghurt and golden syrup.
Add the salt, vanilla and bi-carb and mix until combined.
Gently fold through the berries.
Fold the berries through gently as you don't want them to break up
Spoon into prepared tin.
Loaf ready for the oven
Bake for 35 minutes. Cover with foil to prevent further browning and bake for a further 10 minutes. Remove from oven and allow to cool.
Covering with foil prevents further browning of the top of the loaf
Once cool, slice and serve. It can be served on its own or with a light spread of butter if preferred.
Coconut and Berry Loaf ready to enjoy
The recipe suggests a loaf tin of 16cm x 6 cm. I didn't have one that size so I used a tin 20cm long x 10cm wide. It still worked out fine but the slices will look a little smaller.
I always line the bottom of the loaf tin with baking paper as this will ensure the mixture doesn't stick to the bottom and will make the removal from the tin much easier.
Ensure you watch the cooking time carefully before covering in foil. The top of the loaf is quick to go quite brown and the foil will stop this from happening.
When using frozen berries, I put them in a colander or large sifter to allow the moisture to drain from them a little before mixing with the other ingredients.