¾ cup ground almonds
¾ cup oat flour
1 tsp baking powder
1/3 cup gluten-free rolled oats
1/3 cup desiccated coconut
1 cup coconut yogurt
3 tbsp pure maple syrup
2 medium free-range eggs
2 tbsp coconut oil, melted and cooled slightly
2 tsp pure vanilla extract
1 ½ cups frozen raspberries
1 tbsp gluten-free rolled oats
1 tbsp flaked almonds
Preheat the oven to 180°C (350°F). Place a loaf liner in 2lb loaf tin or grease and line with baking parchment.
Place the ground almonds, oat flour, baking powder, oats and desiccated coconut in a large bowl and stir to combine.
In a separate bowl, whisk the yogurt, maple syrup, eggs, coconut oil and vanilla together.
Pour the wet mixture into the dry mixture and mix until just combined. Don’t over mix.
Gently sir through raspberries.
Spoon the batter into the prepared tin and sprinkle with oats and flaked almonds, place in the oven and bake for 35-40 minutes until golden or until a skewer inserted comes out
Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to one week or wrap individual slices and store in the freezer for up to one month.