- 1 ½ cups frozen raspberries
- 1 cup shredded coconut
- 3 tbsp coconut oil, melted
- 1 vanilla pod, split and scraped
- 2 tbsp rice malt syrup
- 3 eggs
- 2 cups almond meal
- 1 tsp baking soda
- Pinch of salt flakes
- 1 scoop Double Shot
Preheat oven to 180C.
Grease loaf tin with coconut oil.
In a large mixing bowl, combine berries, coconut, rice malt syrup, vanilla, eggs, and Double Shot.
Add almond meal, baking soda and salt. Mix well to combine all ingredients.
Spoon mixture into prepared loaf tin and sprinkle with shredded coconut.
Bake for 1 hour, or until skewer comes out clean.
Leave loaf to cool for 10 minutes before turning out onto rack.
Serve warm with coconut butter and rice malt syrup.