chocolate and raspberry loaf |
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A delicious Chocolate and Raspberry Loaf! It is ridiculously easy to make, one of those 'chuck it all in a bowl' kind of recipes. The texture is soft and moist which is exactly how a cake/loaf should be!
Here's the recipe...
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup Truvia natural sweetener
1/2 cup cocoa powder
2 eggs
1 tbsp. vanilla essence
1 1/2 cups almond milk
1-1 1/2 cups frozen raspberries
Directions-
-Pre-heat oven to 180 degrees C
-Grease a loaf tin using coconut oil
-Put all dry ingredients in a bowl and mix together well.
-Add eggs and mix them in.
-Add almond milk and vanilla essence and combine.
-Pop in raspberries and mix them in until evenly split.
-Pour mixture into the loaf tin and put in the oven for 45-50 minutes.
-Check the centre of the loaf with a knife. It should come out clear. If not, pop back in the oven and keep checking every few minutes.
-Once our of the oven leave to cool for 15-20 minutes before digging in!
This loaf can be stored in the fridge for 2-3 days in an airtight container.
Here's the recipe...
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup Truvia natural sweetener
1/2 cup cocoa powder
2 eggs
1 tbsp. vanilla essence
1 1/2 cups almond milk
1-1 1/2 cups frozen raspberries
Directions-
-Pre-heat oven to 180 degrees C
-Grease a loaf tin using coconut oil
-Put all dry ingredients in a bowl and mix together well.
-Add eggs and mix them in.
-Add almond milk and vanilla essence and combine.
-Pop in raspberries and mix them in until evenly split.
-Pour mixture into the loaf tin and put in the oven for 45-50 minutes.
-Check the centre of the loaf with a knife. It should come out clear. If not, pop back in the oven and keep checking every few minutes.
-Once our of the oven leave to cool for 15-20 minutes before digging in!
This loaf can be stored in the fridge for 2-3 days in an airtight container.