Plant-Based Cocobella Recipe

Flourless Raspberry & Coconut Loaf

Name: Flourless Raspberry & Coconut Loaf
Ingredients: 4 flax eggs (4 tbsp flaxmeal + 12 tbsp water); 2/3 cup apple sauce; 1 cup Cocobella Vanilla Coconut Yoghurt; 1/2 cup honey (or pure maple syrup for vegan option); 2 tsp baking soda; 1 1/3 cup of coconut flour; 1/4 tsp salt; 1 punnet fresh raspberries

This loaf is truly like eating a slice of heaven!

By cocobella team | Featured in Desserts

Ingredients

4 flax eggs (4 tbsp flaxmeal + 12 tbsp water)
2/3 cup apple sauce
1 cup Cocobella Vanilla Coconut Yoghurt
1/2 cup honey (or pure maple syrup for vegan option)
2 tsp baking soda
1 1/3 cup of coconut flour
1/4 tsp salt
1 punnet fresh raspberries

Method

Preheat your oven to 180 degrees, fan forced.
Add all the wet ingredients to a bowl and combine. In a separate bowl, combine all the dry ingredients (excluding raspberries).
Transfer the wet mixture into the dry mixture and mix until just combined.
Fold in the raspberries.
Transfer mixture to a lined or silicone loaf tin or you could also make this recipe into muffins using muffin moulds.
Place in the oven to bake for 50-55 minutes, or until golden on top. This is quite a moist loaf, so it will be a little soft when it comes out of the oven.
Allow to cool completely before removing from the loaf tin. I like to pop mine in the fridge after an hour or so after being out of the oven to speed up the process.
Carefully slice loaf into 8-10 generous pieces and enjoy!