Recipe: Coconut bread and berry chia jam
How to Make:
- 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.
Time for preparing:
65 min.
Servings:
2
Ingredients:
- 65g (3/4 cup) desiccated coconut
- 20g (2/3 cup) coconut sugar, plus 2 teaspoons, extra
- 110g (2/3 cup) buckwheat flour
- 55g (1/2 cup) almond meal
- 40g (1/3 cup) coconut flour
- 2 teaspoons gluten-free baking powder
- 3 eggs
- 185ml (3/4 cup) Australia’s Own Organic Almond Coconut Milk
- 120ml melted coconut oil
- 1 1/2 teaspoons lemon rind, finely grated
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flakes Berry chia jam
- 300g thawed frozen raspberries
- 1 1/2 tablespoons honey
- 3 teaspoons fresh lemon juice
- 5 teaspoons white chia seeds
