Raspberry Coconut Loaf

As I said in my previous blog post this year I am going to be experimenting with flavours and ingredients to create new and exciting flavours and combinations.  As you can probably tell I love strong flavours and spices.  I can’t stand bland food.  Just can’t.  A lot of people associate healthy or vegan food as boring and tasteless.  Well they couldn’t be more wrong, being health conscious means you have to get creative with your food, meaning you discover new combinations and foods all the time.  I can’t stress how important it is to explore tastes and branch out with what and where you eat, its one of life’s great joys.

With that being said I have come up with a recipe that is bursting full of flavour sensations.  Its sweet, nutty and delicious and probably one of the most joyful things to consume ever. Can you tell I love it?  This is a loaf like no other.  Not banana bread, not normal bread.  Almost like brioche in texture but made slightly crunchy with the coconut.  I have slices of this for breakfast, topped with lashings of almond butter! mmmmm. I highly suggest you make this right now.



  • 1 mug of dates (soaked in hot water for 10 mins)
  • 1  and a half mugs of frozen raspberries
  • 1 mug of coconut flakes
  • 1 m ug of buckwheat flour (or any of your choice)
  • 1/2 mug coconut sugar
  • 2 tablespoons cacao nibs


First thing is to blend the dates with a splash of almond milk or water until they are a smooth paste.  Place your flour into a big mixing bowl along with the coconut flakes and stir them together.

Next place only 1 mug of the frozen raspberries (leave 1/2 mug back) into a microwave and thaw until created a berry compete texture.  Add this into the blended dates and combine the two.  Then place the wet date and berry mixture into the flour and coconut and stir, stir stir.  It should be almost like a very thick cake batter.  Now is the time to add in the coconut sugar and combine into  the mixture with the rest of the frozen raspberries.  Your mixture is now done and ready for the oven.  Line a loaf tin with baking paper (don’t skip this step) and place your mixture into a 160 degree oven for 45mins to an hour.  To test that its done place a knife through the centre and no mixture should come out on the knife.

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Now ENJOY!  My suggestion is to top each slice with nut or seed butter or maple syrup and banana.  I can guarantee you will LOVE this as it makes for a nutritional but sweet breakfast or snack.

Let me know what you think, Love Georgie xx

RecipeGeorgie Spurling