Delicious snack sized Raspberry & Coconut Mini Loaves. Great for an afternoon treat or to add to school lunches. These loaves are dairy free, low in sugar and can easily be made gluten free too.
I have been dreaming of this combination of raspberry and coconut for weeks now, but finally got round to putting them together into this delicious recipe. These mini loaves have the texture and taste of cake but with reduced sugar and some wholegrain oats too, helping to make them a healthy and filling as well as super tasty snack.
These loaves are easy to make and you don’t need any special equipment. Just a large bowl and a jug. I used a mini loaf tin but you can also use mini loaf cases too. Or if you don’t have either, they will work as muffins as well.
Ok, so on with the recipe. Here’s how we are going to make these tasty Raspberry & Coconut Mini Loaves.
STEP 1
Add the dry ingredients to a large bowl and mix with a spoon.
STEP 2
Melt the coconut oil in a jug in the microwave (or you can do this in a pan on the hob) and then add the other wet ingredients to it. Mix with a spoon and then pour that into the dry ingredients.
STEP 3
Once the mixtures are combined divide it between the loaf tin or cases. I find it easier to do this with an ice cream scoop as the batter doesn’t stick so easily to that.
STEP 4
Push a couple of raspberries into each mini loaf and then sprinkle on a little desiccated coconut. Bake in the oven for 20 minutes.
STEP 5
Allow the loaves to cool in the tin/cases for a few minutes before transferring to a wire rack to cool completely.
Storing & Freezing
These loaves can be stored in an airtight container for up to 2 days. They can also be frozen and defrosted at room temperature.
Ingredient Substitutions
There are lots of ingredient substitutions and amendments that you could make to this recipe:
Dairy – This recipe is completely dairy free but you can swap some of the ingredients for dairy options. Swap the coconut oil for butter, coconut yogurt for plain yogurt and coconut milk for cows milk.
Gluten Free – Feel free to swap the flour for gluten free flour and the oats for certified gluten free oats.
Honey– The honey can be swapped for maple syrup or another liquid sweetener.
Egg – I haven’t tried this myself but you should be able to swap the egg for a chia or flax egg.
FYI: The coconut milk that I recommend using in this recipe is from a carton rather than from a tin. This type of coconut milk is thinner which is what we need in this recipe.
If you try my mini loaf recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
Print
Raspberry Coconut Mini Loaves
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 12 1x
Category: Snacks
Method: Baked
Cuisine: British
Print Recipe
Pin RecipeDescription
Delicious snack sized Raspberry & Coconut Mini Loaves. Great for an afternoon treat or to add to school lunches. These loaves are dairy free and can easily be made gluten free too.
Ingredients
- spray oil
- 200g plain flour
- 75g oats
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 25g desiccated coconut, plus extra for the top
- 75g coconut oil
- 100g coconut yogurt
- 100ml coconut milk (from a carton)
- 1 medium egg
- 50g honey
- 100g raspberries
Instructions
- Preheat the oven to 180c fan.
- If using a mini loaf tins spray them with some spray oil. If using paper cases place 12 of them on a baking tray.
- Add the flour, oats, baking powder, bicarbonate of soda and desiccated coconut to a large bowl and mix with a spoon.
- Add the coconut oil to a large jug and heat in the microwave until it is melted. Add the yogurt, milk, egg and honey and mix with a spoon.
- Pour this mixture into the dry ingredients and mix again until well combined. Try not to over-mix.
- Transfer the mixture into the loaf tins or paper cases. I find it easier to do this with an ice cream scoop.
- Push two raspberries into the top of each mini loaf and then sprinkle on a little desiccated coconut.
- Bake in the oven for 20 minutes. Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
These loaves can be stored in an airtight container for up to 2 days. They can also be frozen and defrosted at room temperature.
If you liked this recipe you may also enjoy:
Meghan says
My daughter and I made a bath of these together at the weekend and they turned out lovely. Really tasty but no nasty ingredients in them! Really like as well that you can batch cook and freeze too.
★★★★★