Made with juicy blueberries, coconut and seeds, this gluten-free loaf is delicious served warm with butter and honey.
Serves88
Cook time1 hr 15 mins1 hour 15 minutes
Prep time10 mins10 minutes
Ingredients
1 cup (150g) gluten-free self-raising flour
1 cup (100g) hazelnut meal
2/3 cup (150g) raw caster sugar
1/4 tsp ground nutmeg
1/2 cup (125ml) melted coconut oil
2/3 cup (160ml) unsweetened almond and coconut milk
2 eggs
1 tsp vanilla extract
200g blueberries
1/4 cup (50g) pepitas (pumpkin seeds)
1/4 cup (20g) shredded coconut
2 tbs sunflower kernels
2 tsp white sugar
Softened butter, to serve
Honey, to serve
Blueberries, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Grease and line a 6cm-deep, 11cm x 21cm loaf pan, extending paper by 10cm over long sides.
Step 2
Combine flour, hazelnut meal, caster sugar and nutmeg in a large bowl. Whisk oil, milk, eggs and vanilla in a separate bowl. Add to the flour mixture. Stir until combined. Fold in blueberries. Pour into the prepared pan.
Step 3
Combine the pepitas, coconut and sunflower kernels in a bowl. Sprinkle over top of cake.
Step 4
Sprinkle with white sugar. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of loaf comes out clean.
Step 5
Stand in the pan for 15 minutes. Lift onto a wire rack to cool. Serve warm or at room temperature with butter, honey and extra blueberries.
