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Raspberry, Chia And Almond Loaf

Yields10 ServingsTotal Time1 hr

A sweet loaf which can be eaten warm, with coconut yogurt, or simply cold, on the go or at your desk. This loaf freezes really well.

recipe image

 ½ cup coconut oil (melted, if your coconut oil has solidified)
 2 Tbsp ground flaxseed soaked in 6 Tbsp water for 10 minutes
 ¼ cup unsweetened almond milk
 1 banana, mashed
 2 tsp pure vanilla extract
 2 cups ground almonds
 2 tsp baking powder
 4 Tbsp chia seeds
 1 ½ cups raspberries (fresh or frozen)
 Pinch of salt
 ⅓ cup slivered almonds (to top)
1

Start by prepping your flaxseed and water mixture (a ”flax egg”) by combining and leaving to rest for 10 minutes

2

Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with baking paper

3

Whisk together the oil, flaxseed mixture, almond milk, banana and vanilla extract in a small bowl

4

Stir together the ground almonds, baking powder, chia seeds, raspberries and salt in a large bowl

5

Fold the wet ingredients into the dry ingredients until just combined

6

Pour the batter into your prepared loaf pan and scatter the slivered almonds over the top

7

Bake for about 30-40 minutes or until a knife comes out clean and the top bounces back when gently prodded

8

Leave to cool before slicing and storing in the fridge or freezer in an airtight container

Nutrition Facts

10 servings

Serving size

Amount per serving
Calories284
% Daily Value *
Total Fat 24.5g32%
Total Carbohydrate 11.6g5%
Protein 6.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.