Coconut Bread And Berry Chia Jam

Treat yourself to the ultimate afternoon snack with this golden baked coconut bread served with homemade raspberry and chia jam.

The ingredient of Coconut Bread And Berry Chia Jam

• 65g 3 4 cup desiccated coconut
• 20g 2 3 cup coconut sugar plus 2 teaspoons extra
• 110g 2 3 cup buckwheat flour
• 55g 1 2 cup almond meal
• 40g 1 3 cup coconut flour
• 2 teaspoons gluten free baking powder
• 3 eggs
• 185ml 3 4 cup australiau2019s own organic almond coconut milk
• 120ml melted coconut oil
• 1 1 2 teaspoons lemon rind finely grated
• 1 teaspoon vanilla extract
• 2 tablespoons coconut flakes
• 300g thawed frozen raspberries
• 1 1 2 tablespoons honey
• 3 teaspoons fresh lemon juice
• 5 teaspoons white chia seeds

The Instruction of coconut bread and berry chia jam

• reheat the oven to 180c 160c fan forced grease the base and sides of a 9 5 x 19 5cm base measurement loaf pan and line with baking paper allowing edges to overhang
• combine the desiccated coconut coconut sugar buckwheat flour almond meal coconut flour and baking powder in a large bowl make a well in the centre
• whisk the eggs milk oil rind and vanilla in a jug add to well stir to combine pour into the prepared pan combine the coconut flakes and extra sugar in a small bowl sprinkle over the top of the loaf bake for 50 55 minutes or until a skewer inserted in the centre comes out clean cool in the pan for 10 minutes transfer to a wire rack to cool completely
• meanwhile for jam place raspberries honey and juice in a small saucepan over medium low heat bring to a simmer simmer for 5 minutes add chia simmer for 1 minute or until thickened slightly remove from heat transfer to a bowl set aside to cool completely
• cut the loaf into slices and serve with chia jam

Nutritions of Coconut Bread And Berry Chia Jam

calories: 340 097 calories
calories: 21 grams fat
calories: 15 grams saturated fat
calories: 28 grams carbohydrates
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calories: 7 grams protein
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