Coconut and Berry Loaf with Double Shot

Serves 10, Prep time 15 mins, Cook time 1 hour

Ingredients

1 1/2 cups frozen raspberries

1 cup shredded coconut

3 tbsp coconut oil, melted

1 vanilla pod, split and scraped

2 tbsp rice malt syrup

3 eggs

2 cups almond meal

1 tsp baking soda

Pinch of salt flakes

1 scoop Double Shot

Method

Preheat oven to 180 C

Grease loaf tin with coconut oil

In a large mixing bowl, combine berries, coconut, rice malt syrup, vanilla, eggs, and Double Shot

Add almond meal, baking soda and salt. Mix well to combine all ingredients

Spoon mixture into prepared loaf tin and sprinkle with shredded coconut

Bake for 1 hour, or until skewer comes out clean

Leave loaf to cool for 10 minutes before turning out onto rack

Serve warm with coconut butter and rice malt syrup