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Coconut bread and berry chia jam
Coconut bread and berry chia jam
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Indulge in golden coconut bread with homemade raspberry chia jam for a decadent afternoon treat.
Ingredients:
  • 65g (3/4 cup) desiccated coconut
  • 20g (2/3 cup) coconut sugar, plus 2 tsp, extra
  • 110g (2/3 cup) buckwheat flour
  • 55g (1/2 cup) almond meal
  • 40g (1/3 cup) coconut flour
  • 8.00 gm gluten-free baking powder
  • 185ml (3/4 cup) Australia’s Own Organic Almond Coconut Milk
  • 120ml melted coconut oil
  • 1 1/2 tsp lemon rind, finely grated
  • 4.40 gm vanilla extract
  • 8.80 gm coconut flakes
  • 300g thawed frozen raspberries
  • 42.90 gm honey
  • 15.90 gm fresh lemon juice
  • 5 tsp white chia seeds
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease and line a 9.5 x 19.5cm loaf pan with baking paper, letting the edges hang over the sides.
  • In a large bowl, mix together desiccated coconut, coconut sugar, buckwheat flour, almond meal, coconut flour, and baking powder. Create a well in the center.
  • In a jug, vigorously whisk together the eggs, milk, oil, rind, and vanilla. Pour the mixture into the center of the dry ingredients. Stir until just combined. Transfer the batter into the pan. Mix coconut flakes and extra sugar in a small bowl, then sprinkle them over the loaf. Bake for 50-55 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the jam by combining raspberries, honey, and juice in a saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes. Stir in chia seeds and cook for an additional minute until slightly thickened. Remove from heat, transfer to a bowl, and let it cool completely.
  • Slice the loaf and accompany it with delectable chia jam.

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