Gluten-free raspberry, almond and coconut loaf Recipe
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Sifter
- Skewer
- Cooling rack
- Loaf pan
- Parchment paper
- Oven
- Aluminum foil
- Mixing bowl
- Pitcher
- Spatula
- Spoon
Ingredients
- 1 cup gluten-free plain flour
- 2 tsp gluten-free baking powder
- 1 cup almond meal
- ¾ cup desiccated coconut
- 50 g unsalted butter, melted
- ⅔ cup caster sugar
- ⅔ cup milk
- 2 eggs, lightly beaten
- 2 tsp finely grated fresh lemon rind
- 1 cup fresh or frozen raspberries
- 2 tbsp slivered almonds
- spreadable butter, to serve (optional)
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