The countdown to Christmas has officially begun! And Miss G. won’t let me forget it, she chats all things Christmas all. day. long.
To create your own batch of raspberry pear and coconut loaves simply…
Begin by preheating the oven to 180 degrees celsius (350F) and grease a 12 hole mini loaf pan. Set aside.
Place the yoghurt, eggs, coconut oil, vanilla bean paste, rapadura sugar and milk into a large bowl and whisk to combine.
Add the wholemeal (wholewheat) flour and baking powder and stir to combine.
Fold through the coconut, raspberries and pear.
Evenly divide the mixture between the prepared tin. Top each loaf with a sprinkle to raspberries and coconut and bake for 15-20 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for 5-10 minutes before placing the loaves on a wire rack to cool completely.
Serve alongside a few sliced strawberries.
raspberry, pear & coconut loaves
1 cup (250 ml) plain or greek yoghurt
1/2 cup (125 ml) milk
1/2 cup (125 ml) coconut oil, melted and cooled
1/2 cup (110 grams) rapadura sugar (or coconut sugar)
1 tablespoon vanilla bean paste
2 cups (300 grams) wholemeal (wholewheat) plain flour
2 teaspoons baking powder
1 cup (80 grams) shredded unsweetened coconut, plus 2 tablespoons
1 cup raspberries, plus 1/3 cup
2 pears, grated
Preheat oven to 180 degrees celsius (350 F) and grease a 12 hole mini loaf pan (if not using silicone). Place the yoghurt, eggs, milk, coconut oil, sugar and vanilla bean paste into a large bowl. Whisk to combine. Add the flour and baking powder and mix to combine. Gently fold through the coconut, raspberries and pear. Divide the batter evenly between the prepared pan. Evenly divide the remaining coconut and raspberries between the loaves and bake for 15-20 minutes or until golden and a skewer inserted removes cleanly. Allow to cool for 15 minutes or so before placing the loaves onto a wire rack to cool completely. Enjoy x
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