Gluten free raspberry & coconut bread

July 3, 2017

Sick of the same old go-to banana bread? Try this amazing recipe I found on Sporteluxe website! I really wanted to try it as it has apple cider vinegar in it AND it is gluten free which is amazing! If you have the bread by itself it is also dairy free but I am a cheese addict so I made a ricotta spread to put on top ( see below for how to make it!). 



2 1⁄2 cups of almond flour
1 tablespoon buckwheat flour
1 teaspoon chia seeds
1 teaspoon cinnamon
1 teaspoon GF baking powder
1⁄4 teaspoon sea salt
1 teaspoon Vanilla Extract
4 free range eggs, beaten
1⁄4 cup coconut oil
1 tablespoon apple cider vinegar (ACV)
1 cup raspberries
1⁄4 cup coconut flakes


Preheat oven to 180°C.

Combine flours, chia seeds, cinnamon, baking powder and salt in a large bowl.

Add the Vanilla Extract, eggs, oil, (optional rice malt syrup) and ACV and mix thoroughly.

Carefully fold in the berries and coconut. If the mixture is very thick, add 1⁄2 cup of water and mix thoroughly. All to sit for 15 minutes.

Spoon mixture into lightly greased bread tin.

Bake for approximately 30-40 minutes or until a skewer inserted comes out clean. Best served warm.



The original recipe also calls for 1/4 of rice malt syrup but I didn't use it. Mine was slightly dry, probably because I didn't add the syrup so I made a ricotta whip to add on top for some moisture. Just mix one tablespoon of ricotta and a little vanilla extract and whip it until fluffly! I wanted to add some grated lemon peel in it to give it some citrus flavour to break all the sweetness from the coconut but totally ran out of lemons at home! Let me know if you try it!!


Tip: sprinkle some beetroot powder or berry mix for garnish!








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Copyright @ Fredrika Akander 2016 -  All rights reserved