This recipe first appeared in Food magazine.
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Ingredients
Raspberry butter
Method
1.Preheat oven to 190°C and grease 12 mini loaf pans.
2.In a large bowl, mix flour, coconut sugar, bran flakes and coconut. In another bowl whisk milk, egg, oil and baking soda, fold into the flour and stir in the berries.
3.Spoon into the loaf pans; bake for 20-25 minutes until golden and cooked.
4.Meanwhile, make the raspberry butter (see below).
5.Serve the warm mini loaves with the raspberry butter.
Raspberry butter
6.Whip butter and icing sugar together with a wooden spoon until creamy, then add the raspberries and mix well.
Note
- You can use other fruit instead of berries – try feijoas, bananas or combinations like raspberry and apple. Just ensure you use 1 cup of the finely chopped or mashed fruit. PER SERVE Energy 336kcal, 1409kj • Protein 4.9g • Total Fat 14.9g • Saturated Fat 4.8g • Carbohydrate 45g • Fibre 3.1g • Sodium 204mg
