Coconut and Berry Loaf

Coconut and Berry Loaf

When cooking in a loaf tin, it’s best to cook slower over a longer time. This helps to reduce burning on the top and ensure that the middle is cooked. You will know when the loaf is cooked because when you press the top it should be spongey.

SERVES: 10 slices
TOTAL PREP TIME: 15-minutes


  • 150g butter
  • 100g coconut sugar
  • 3 eggs beaten
  • 50ml milk (almond or lacto-free if you choose)
  • 200g spelt flour
  • 2 tsp baking powder
  • 1 tbsp organic cacao powder
  • 125g fresh blueberries
  • Topped with desiccated coconut


  1. Heat the oven to 160 degrees.
  2. Line your tin with loaf paper.
  3. In a saucepan, heat the butter until melted and add the coconut sugar, stirring all the time. Remove from the heat, add the beaten eggs and milk.
  4. Then add the flour, baking powder and cacao powder. Stir until blended.
  5. Finally, mix in the blueberries, and turn the blueberries into the batter, carefully to keep them in one piece.
  6. Pour the batter mix into the loaf tin and bake in the oven at 160 degrees for 45 minutes.

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