Raspberry and Lime Coconut Bread
This bread is great to whip up last minute as it is easy and quick. It is very adaptable to suit a range of dietary requirements. You can substitute the milk with soy, almond or rice milk. Coconut oil can be replaced with butter or dairy free spread. Spelt flour also works well in place of white self raising flour. You can easily vary the flavours of this bread. You can use blueberries or strawberries in place of raspberries, sliced peaches also work well. It is a great way to use up the last of the fruit at the end of the week, and you can easily omit the lime if it isn't to your taste.
Recipe Tester Feedback: "This raspberry, lime and coconut bread was very light and fluffy. Easy to make for a morning or afternoon tea. Everyone that tasted it said it was delicious." - Jodie
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten / Dairy
Preparation Time 15 minutes
Cooking Time 1 hour
Can be frozen
- self raising flour - 300g (*can use GF if required)
- desiccated coconut - 160g
- sugar - 100g, can reduce
- coconut oil - 70g, softened (*can use butter if preferred)
- milk of choice - 500g
- limes - 2, finely grated zest and juice only
- raspberries - 80g frozen
- Preheat oven to 180C and line the loaf tin with baking paper.
- Add flour (300g), coconut (160g), sugar (100g), coconut oil (70g), milk (500g), finely grated lime zest (from 2 limes) and lime juice (from 2 limes) into bowl. Mix Speed 5 / 10 seconds.
- Pour batter into prepared large loaf tin.
- Place raspberries (80g) on top of the batter, pushing the berries into the batter slightly.
- Bake for approximately 45-60 minutes or until slightly golden on top and cooked through. You may need to cover with aluminium foil if it is browning too quickly.
- Cool on a wire cooling rack and slice.