Cherry Coconut Loaf with Banana and Almonds
Ingredients
- 1/4 cup organic sunflower oil
- 60g melted coconut butter
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tspn vanilla extract
- 1 large mashed banana
- 1/2 cup unsweetened apple sauce
- 1/4 tspn organic almond essence (optional)
- 1 1/2 cups spelt flour
- 3/4 cup almond meal
- 1 1/2 tspns baking powder
- Pinch of salt
- 1 1/2 cups desiccated coconut
- 1/3 cup oat milk mixed with 1/2 tbspn white vinegar
- 150g dried organic tart Montmerency cherries plus more to press on top before baking
- 1/3 cup shredded coconut for the top
Preparation
Preheat the oven to 175°C and grease and line a loaf pan.
In a large jug, whisk together the melted coconut butter, maple syrup, coconut sugar, vanilla, and sunflower oil.
Add the mashed banana and apple sauce and mix well.
In a separate large bowl, sift the flour, almond meal, baking powder, and salt.
Add the wet mixture and combine well.
Pour in the oat milk mixed with white vinegar and fold through the mixture.
Add the cherries and distribute them evenly.
Spread evenly in the loaf pan, scatter some cherries and the shredded coconut on top, and press down slightly.
Bake for 50 to 60 minutes or until a skewer comes out clean.
Allow to stand in the pan for 5 minutes before transferring to a wire rack to cool completely.
