There is nothing more special than waking up in the morning and being surprised by Breakfast in bed on Mother's Day.
This sweet breakfast loaf is filled with nutrient-dense and low-GI ingredients, antioxidant-rich raspberries and lots of love.
1 cup gluten-free plain flour
1 cup almond meal
¾ cup desiccated coconut
50 g coconut oil or unsalted butter, melted
⅔ cup coconut sugar or monk fruits sweetener
⅔ cup coconut milk
2 eggs, lightly beaten or vegan egg replacer
2 tsp finely grated fresh lemon rind
1 cup fresh or frozen raspberries
2 tbsp slivered almonds
spreadable butter of your choice to serve (optional)
- Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Sift flour and baking powder into a large bowl. Stir in almond meal and coconut. Make a well in the centre.
- Combine butter or coconut oil, sweetener, coconut milk, eggs and rind in a jug. Add to flour mixture. Stir until just combined. Add raspberries. Fold in gently. Spoon mixture into prepared pan. Smooth over the top. Sprinkle with slivered almonds or more raspberries.
- Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour or until a skewer inserted into the centre comes out clean. Remove. Stand loaf in pan for 15 minutes. Turn out onto a wire rack to cool.
Enjoy with your favourite spread, a cup of tea or coffee and don’t forget to hug your mum.