| | Coconut bread and berry chia jam
Coconut bread and berry chia jam
Coconut bread and berry chia jam 4.3-5 9
  • Calories: 1423 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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