Coconut Almond Fruit Loaf
Servings 1 Loaf - 8-10 slices
Ingredients
- 75 g unsalted butter, softened
- 20 g organic virgin coconut oil, softened
- zest of 1 lemon
- 1 tsp vanilla extract
- 85 g light soft brown sugar
- 2 large organic eggs, lightly beaten
- 200 g self-raising flour
- 2 tsp baking powder
- 70 g shredded/dessicated coconut
- 50 g ground almonds
- 200 ml buttermilk
- 150 g raisins, apricots, sultanas
- or whatever your favourite mix is
Instructions
- Pre-heat your oven to 160C, gas 4 & grease and line a large loaf tin.
- Beat the butter and coconut oil with the sugar until creamy. Add the lemon zest and vanilla extract with the eggs and gradually beat in.
- Sift in the flour and baking powder and lightly fold into the butter/coconut/egg mixture.
- Add the coconut, ground almonds, buttermilk and dried fruit and fold in until well combined.
- Pour into the prepared loaf tin and bake for around 1 hour or until baked through (check with a piece of dried spaghetti, it should come out clean when ready) and golden brown.
- Enjoy with a hot, steaming cup of tea.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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