Gluten-Free Raspberry, Almond Loaf
Created by ImPat on October 24, 2019
- Servings: 8
- Prep Time: 15m
- Cook Time: 1h
- Recipe #33589
Ingredients
- 1 cup flour (gluten-free plain flour)
- 2 teaspoons baking powder (gluten-free baking powder)
- 1 cup almond meal
- 3/4 cup desiccated coconut
- 50 grams unsalted butter (melted)
- 2/3 cup caster sugar
- 2/3 cup milk
- 2 eggs, lightly beaten
- 2 teaspoons lemon rind, fresh and finely grated
- 1 cup raspberries, fresh or frozen
- 2 tablespoons slivered almonds
- Spreadable butter, to serve (optional)
How to Make
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Step 1: Grease a 12cm x 22cm medium loaf pan and line base and sides with baking paper, extending paper 2cm above pan edges.
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Step 2: Sift flour and baking powder into a large bowl and then stir in almond meal and coconut and make a well in the centre.
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Step 3: Combine butter, sugar, milk, eggs and rind in a jug and add to flour mixture and stir until just combined.
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Step 4: Add raspberries and fold in gently and then spoon mixture into prepared pan and smooth over top and sprinkle with slivered almonds.
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Step 5: 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.
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Step 6: Remove and stand loaf in pan for 15 minutes and then turn out onto a wire rack to cool.
Nutritional Facts
- Serving Size: 1 (177.6 g)
- Calories 443.5
- Total Fat - 23.7 g
- Saturated Fat - 8.7 g
- Cholesterol - 242.1 mg
- Sodium - 212.4 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 4.3 g
- Sugars - 30.7 g
- Protein - 14 g
- Calcium - 211.2 mg
- Iron - 2.5 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg