Prep time: 20 mins
Cooking time: 45 mins
Serves: 1 loaf (approx. 8-10)
Ingredients
- 1 1/3 cup self raising flour
- 1 1/3 almond flour
- 1/2 tsp baking powder
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 egg
- 2/3 cup milk
- 1 tsp vanilla essence
- 1 lemon zest
- 1 lemon juice
- I cup raspberries, fresh or frozen
Lemon glaze
Icing sugar + lemon juice
Method
- Preheat the oven to 170°C and line a 1L baking tin with baking paper.
- In a large bowl, whisk together the self-raising flour, almond flour and baking powder.
- In a separate bowl, combine the melted coconut oil, maple syrup, egg, milk, vanilla, lemon zest and lemon juice. Mix until well combined.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold through the raspberries.
- Spoon the batter into the prepared tin and scatter a few extra raspberries over the top.
- Bake for 40-45 minutes, or until risen, lightly golden and a skewer inserted into the centre comes out clean.
- Allow to cool completely before removing from the tin.
Optional Lemon Glaze
Mix icing sugar with fresh lemon juice until smooth and pourable. Drizzle over the cooled loaf before slicing and serving.
