Don't miss out on your baked favourites due to your gluten intolerance – this gluten-free raspberry bread loaf with almonds & coconut is dense and delicious!
Don’t miss out on your baked favourites due to your gluten intolerance – this gluten-free raspberry bread loaf with almonds & coconut is dense and delicious!
Ingredients
Method
1.Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
2.Sift flour and baking powder into a large bowl. Stir in almond meal and coconut. Make a well in the centre.
3.Combine butter, sugar, milk, eggs and rind in a jug. Add to flour mixture. Stir until just combined. Add raspberries. Fold in gently. Spoon mixture into prepared pan. Smooth over top. Sprinkle with slivered almonds.
4.Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove. Stand loaf in pan for 15 minutes. Turn out onto a wire rack to cool.
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