Raspberry & Lemon Loaf
Ingredients
- 200 g raspberries
- 200 g ground almonds
- 1 lemon juice and zest
- 60 ml coconut oil melted
- 2 eggs
- 60 g honey
- 1/2 baking powder
- 1/2 baking soda
Instructions
- In a bowl add the wet ingredients and mix (coconut oil, honey, lemon juice and zest and eggs)
- Add the dry ingredients (ground almonds, baking powder and soda) and mix.
- Add the raspberries and mix gently until it is all well incorporated.
- Bake for 45 minutes at 180C.
- For the last 10-15 minutes I have added a foil on top to prevent the top from over cooking.
- Let it cool down into the tin for 10 minutes then remove and let it cool down completely on a baking rack.
Video
Notes
Add some toppings if you wish (I made a lemon icing and added some freeze dried raspberry)