Lisa Ward |

Blueberry & Coconut Loaf

This makes for a great breakfast if you're on the go or as a healthy snack & so easy to make!
Breakfast loaves are great for grabbing on the go if needed. This is a delicious recipe which can be adapted & replaced with raspberries or berries of your choice!


  1.  I used a little coconut oil for greasing my loaf tin
  2. 175g ground almonds
  3. 25g desiccated coconut, plus extra to serve
  4. 1 lemon zested
  5. 2 tsp baking powder
  6. 3 eggs
  7. 5 tbsp honey, plus extra to serve
  8. 150g berries - I used blueberries & a few extra for topping - raspberries work beautifully with this recipe
  9. pinch of sea salt


Preheat oven to 180 FAN or Gas mark 4.

Grease & line a 450g (1lb) loaf tin.

In a mixing bowl, mix together the ground almonds, dessicated coconut, lemon zest and baking powder with a pinch of salt.

In another bowl, whisk the eggs until dully combined, then add the honey.

Add this mixture to the dry mixture, then gently fold in the blueberries or berries of your choice.

Carefully pour the mixture into the lined tin, gently press in the extra berries on the top.

Bake in the oven for 50-60 minutes, until cooked through & a skewer comes out clean.. NOTE cover with foil for the final 20 minutes.

Brush with honey and sprinkle with extra desiccated coconut.

Transfer to a wire rack to cool,

Slice & serve maybe with some Greek Yoghurt & extra berries!

Nutritional Info per serving (this should make around 12 slices/servings)

This is based on the quantities & ingredients I used.

Calories - 150

Fat - 10.4g

Carbohydrates - 7.8g

Protein - 5.7g


Please see above pics for the same loaf recipe but with raspberries instead of blueberries - very yummy!

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