Sweet coconut pairs with jammy raspberries in these tempting mini loaves, which have a soft cakey texture. I like to make them in mini loaf tins but if you don't have them, muffin tins would be a good substitute.
Three great health benefits: good source of fibre, beneficial for digestive health, promotes healthy skin
Makes 6
Ingredients:
200g raspberries
100g chickpea flour (sometimes called gram flour)
75g desiccated coconut
3/4 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
120ml coconut milk
85ml maple syrup
1 tsp vanilla extract
3 tbsp apple sauce
Method:
1) Preheat oven to 180 degrees C. Line mini loaf tins with paper cases.
2) In a mixing bowl, combine the chickpea flour, desiccated coconut, baking powder and bicarbonate of soda.
3) In a separate bowl (or jug), whisk together the coconut milk, maple syrup and vanilla.
4) Add the coconut milk mixture to the dry ingredients, along with the apple sauce and stir to thoroughly combine. Gently stir through the raspberries.
5) Divide the mixture between the paper cases in the prepared loaf tins and bake for 25 minutes. Allow to cool before enjoying.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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