Because I’m a mad fan of a loaf, enter the mini loaf and I’m even more in love!!!! This recipe is deliciously rich in essential fats and plant based proteins and the strawberry compote really gives it the most divine little extra bonus of heavenly flavours and of course our favourite, fibre and Vitamin C!
HONEY ALMOND LOAF WITH STRAWBERRY COMPOTE
GF : DF : RSF
1/2 cup honey
1/2 cup olive oil or coconut oil, melted
4 eggs, whisked
1 teaspoon vanilla extract
125ml lemon juice, approx 2 lemons
2 teaspoons lemon zest
1/2 teaspoon bicarbonate soda
2 teaspoons baking powder
2 cups desiccated coconut
3 cups almond meal
1 punnet (250g) strawberries, leaves trimmed and quartered
1/2 teaspoon vanilla extra extract
1 teaspoon honey
2 tablespoons water
To serve: fresh figs
Preheat oven to 180C and grease 4 mini loaf tins+ (15x8cm) with coconut or olive oil.
In a food processor blend together honey, oil, eggs, vanilla, lemon juice, zest, bicarb and baking powder until creamy.
Add desiccated coconut and almond meal and blend again.
Pour mixture into mini loaf tins (or muffin tin) and bake for 35-40 minutes in the middle of the oven (this will prevent the top becoming too brown).
Once cooked allow to cool 20 minutes in tin, before transferring to a rack and cooling completely.
Whilst loaves are cooking, make the strawberry compote.
Place all compote ingredients in a small saucepan, bring to a simmer on low heat and cook for 10-15 minutes until the liquid reduces and the strawberries become a loose jam consistency.
Allow compote to cool completely before transferring to a container to store, and of course to serve with a slice of Honey Almond Loaf and fresh figs.
+ You can use muffin tins too, simply cook these for about 25-30 minutes instead.