Blueberry & Coconut Loaf

Ingredients:

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

Method:

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