Try this Raspberry & Coconut Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180°C.
Combine almond flour, buckwheat flour, chia seeds, cinnamon, baking powder and salt in a large bowl and whisk to combine.
In another bowl, beat the eggs with the vanilla, coconut oil, rice malt syrup and ACV.
Combine the dry and wet ingredients until just mixed together.
Add the raspberries and coconut flakes and very gently combine them. If the mixture is very thick, add ½ cup of water and mix thoroughly. All to sit for 15 minutes.
Spoon mixture into lightly greased bread tin.
Bake for approximately 30 minutes or until a skewer inserted comes out clean.
Best served warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (762g) | ||
Recipe Makes: 1 | ||
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Calories: 2853 | ||
Calories from Fat: 1705 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.4g | 253 % | |
Saturated Fat 63.9g | 319 % | |
Monounsaturated Fat 78.8g | ||
Polyunsanturated Fat 35.3g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 613.9mg | 21 % | |
Potassium 3376.1mg | 89 % | |
Total Carbohydrate 247.5g | 73 % | |
Dietary Fiber 67.9g | 272 % | |
Sugars, other 179.6g | ||
Protein 85.3g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2853
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