Makes 1 Loaf     |      Prep – 15 mins    |      Cooking – 1 hour 40 mins

Ingredients

LOAF

2 cups Self Raising gluten free flour

3/4 cup unsweetened desiccated Coconut

1/4 cup chia seeds1/2 tsp vanilla powder

270ml Coconut Milk

2 eggs

1 large pear, peeled and cored

1/2 small banana

2 tbsps Peanut Butter

1 tbsp Rice Malt Syrup

COCONUT RASPBERRY CREAM ICING

100ml Coconut Cream (use the solid portion*)

3-4 frozen or fresh raspberries, mashed

1/2 tsp vanilla powder (or extract)

1 tbsp Rice Malt Syrup

* The coconut cream whips better if the can is kept refrigerated overnight. The bowl used for whipping and the cream can also be chilled in the fridge for an hour.

(recipe based on Raspberry Chia Jam @iquitsugar):

Raspberry & Pomegranate Jam

3/4 cup Raspberries, fresh or frozen

3 tbsp Pomegranate seeds

2 tablespoons water

1 tbsp rice malt syrup

2 tbsp chia seeds

Instructions

For the loaf:

Preheat oven to 180ºC/350ºF/Gas Mark 4.

Combine dry ingredients in a large bowl.

Whisk eggs, coconut milk, rice malt syrup and peanut butter in small bowl, then add to dry ingredients.

Mash pear & banana and carefully stir through mixture. Pour into a lined loaf tin and bake for 1hr. Loaf is cooked when skewer inserted comes out clean. Set aside to cool in pan for 5min. Then remove from pan and allow to cool completely before icing.

For the raspberry & pomegranate jam:

Throw all the ingredients (except pomegranate seeds) into a blender and blitz until smooth. You may need to add some extra water to help it combine.

Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat addd the pomegranate seeds and whisk constantly until thickened, about 3-5 minutes.

Store in an airtight container in the fridge for 1 week.

Source: https://www.instagram.com/healthyfamily5/