1 cup of desiccated coconut
1 cup of almond flour and 1 tablespoon
1/4 cup of arrowroot flour ( tapioca flour)
4 tsp baking powder
2 tablespoons LSA mix
3 eggs
2 tablespoons coconut oil
1/3 cup of b grade Maple syrup
Cinnamon ground to taste
1 ripe but not over ripe pear ( grated)
1 cup frozen raspberries
Pre heat the oven to 220c.
Combine all the dry ingredients in a bowl.
Add eggs, oil, maple syrup and grate pear into the mixture.
Add raspberries last and fold in.
Pour mixture in to a lined loaf tin. Dribble a little extra maple syrup over to glaze.
Turn oven down to 200c . Put in the oven.
Cook for 35 mins then bump heat back up to 230c. Once the loaf is firm and brown ( about 10mins) remove and allow to cool in the pan for 25mins.
Slice ! This loaf can be toasted and is delicious when slathered in butter! Yum!
