Raspberry Almond Oat Loaf
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 5.6 oz oats
- 5.6 oz ground almonds
- 5.6 oz wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ⅛ teaspoon fine sea salt
- 15 fl oz soya milk
- 2.8 oz coconut oil
- 3½ tablespoons maple syrup
- 1 teaspoon almond extract
- 3.5 oz coconut sugar
- 3.5 oz raspberries
- small handful of flaked almonds
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Preparation
Step 1
Grease and line a 10 x 20 x 6cm / 4 x 8 x 3” loaf tin.
Step 2
Preheat oven to 160°C fan / 180°C / 350°F.
Step 3
Place the oats into a blender or NutriBullet and blitz until fine.
Step 4
Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain.
Step 5
Place the soya milk, melted coconut oil, maple syrup and coconut sugar into another bowl or jug. Whisk to combine.
Step 6
Place most of the raspberries (reserving a small handful for the top of the loaf) into a medium bowl; dust with a little flour and toss to coat. This ensures that the berries don’t sink to the bottom of the loaf during baking; the raspberries reserved for the topping don’t need it.
Step 7
Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir through the flour-dusted raspberries and gently mix until incorporated.
Step 8
Pour the mixture into the prepared loaf tin. Top with the reserved raspberries, plus a sprinkle of flaked almonds.
Step 9
Place into the preheated oven for 55–60 minutes until risen and golden brown.
Step 10
Remove from the oven and leave to cool completely before serving (this takes 2–3 hours).
Step 11
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