Gluten free Raspberry and Coconut Loaf


With school back in full swing, I’ve been on the hunt for quick brekky’s that keep me going till lunch (or at least morning tea). Homemade loafs and breads are great because you cook them once and they last you all week. Seeing as I’m obsessed with anything berries + coconut I made this gluten, dairy and refined sugar free loaf that’s full of good fats and protein to keep you going till break time. It's a 'chuck it all in the blender' kind of recipe, which is my sort of baking when I'm half way through semester. Omit the macadamias or switch to another nut if you like, but they add the most delicious texture! I hope you enjoy this tried and tested loaf and remember to share your photos or comment your thoughts!  


  • 1 Cup almond meal

  • 1/2 cup coconut flour

  • 1/2 cup desiccated coconut

  • 11/2 tsp baking powder

  • Pinch of salt

  • 4 eggs

  • 2 large ripe bananas

  • 1/4 cup coconut oil

  • 1 tsp pure vanilla essence

  • 1Tbs apple cider vinegar (you won’t taste this…just adds texture)

  • 1/2 cup raspberries + extra for topping (if frozen, do not thaw before adding to batter)

  • 1/3 cup chopped macadamias + 1 tsp maple syrup (optional)



  1. Preheat oven to 180 degrees celsius and line a loaf tin with baking paper.

  2. Lightly caramelise macadamias in a pan over low heat with 1 tsp of maple syrup. Let cool in pan while you continue rest of recipe.

  3. In a blender or food processor, add banana, coconut oil, eggs, vanilla essence and apple cider vinegar and blend on low speed till combined.

  4. Add almond meal, coconut flour, desiccated coconut, salt and baking powder to the wet ingredients in the blender, and blend on low speed. Scrape down sides and blend again until combined.

  5. Gently fold through raspberries and 3/4 of the toasted macadamias then pour mixture into prepared tin and top with remainder of nuts and extra raspberries.

  6. Bake in oven for 45 minutes or until a skewer comes out clean. Leave in tin for 30 minutes before cutting.


Serving Suggestions:

This tastes great toasted or slightly warmed with coconut yoghurt and berries, or for a snack cut half a slice and top with almond butter - you’ll be surprised how filling it is!


Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine