It pains me to break our no-bake vegan snack thread but this raspberry loaf must be made known! Although the bread requires oven time and some extra dishes, it's definitely worth the effort. Also, it is vegan so we still have that going!
I woke up last week craving a berry muffin. Strolled over to a lil neighborhood bakery and bought a tiny morsel for $4. Upon consuming the muffin, I was ready for another. A second helping was impeded by 1) the fact that I did not bring enough cash with me and 2) the voice in my head pointing out that I'd be spending $8 for a muffin breakfast. Long story short, I returned home with a baking project.
Raspberry Poppy Seed Coconut Loaf
Adapted from Love & Lemons
(Makes one loaf; I doubled the recipe to make two)
1/4 cup extra-virgin coconut oil, melted
1.5 C shredded coconut, toasted
1/2 C sugar (I used raw turbinado)
3/4 C all-purpose flour
1 C spelt flour
2 Tbsp poppy seeds (optional)
1/2 tsp cinnamon
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 faux egg
1 C coconut milk
1 tsp vanilla extract
1 C raspberries
1/4 C raspberries
3 Tbsp water (or you can use extra coconut milk here)
1 Tbsp raw turbinado sugar
2 Tbsp all purpose flour
To toast coconut, spread on parchment paper and heat in oven at 350 degrees for approximately 4-5 minutes (careful here as it burns quickly!)
In a mixing bowl, add toasted coconut, sugar, flour, cinnamon, baking powder, baking soda, salt, and poppy seeds. In another bowl, make the faux egg (combining flax seed and water) and then whisk in coconut oil, coconut milk, and vanilla. Mix together wet and dry ingredients and then stir in raspberries. Transfer dough into a greased bread pan and bake at 350 degrees for about 45-50 minutes.
For the raspberry glaze, heat the raspberries with water in a sauce pan over medium heat for about 5 minutes (until raspberries are somewhat broken down and mixture is hot). Remove from heat and add the sugar and flour. Spread glaze on top of cooled loaf.