Prep time 10 mins Cook time 60 mins Servings 10
Ingredients:
Raspberries 1 1/4 cups
Almonds, ground 1 3/4 cups
Coconut, grated 1/4 cup
Lemon, zested 1
Baking powder 2 teaspoons
Honey 5 tablespoo
Coconut oil 1 tablespoo
Eggs 3
Directions:
1. Set oven to 350 degrees F and let preheat, then take a 9 by 5-inch loaf pan, grease it
with coconut oil and then line with parchment sheet.
2. Place ground almonds in a bowl, add coconut, baking powder, and lemon zest and stir
until combined.
3. Crack the eggs in another bowl, add honey, whisk until blended, then add into another
mixture, stir until incorporated and then fold in raspberries.
4. Transfer the batter into the loaf pan, bake the bread for 40 minutes, then cover the pan
with a foil and continue baking for 20 minutes.
5. When done, take out bread from the pan, let it cool for 10 minutes and then slice to
serve.
Nutritional value : Calorie 222 Fat(g) 10 Protein (g) 9 Carbs 24
Raspberry and Coconut Bread
