Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Gluten-free Raspberry Coconut Tea Loaf

Makes 1 small loaf

Ingredients:

  • 1 ¼ cups (120g)  gluten free cake flour
  • 2 tbsp (15g) coconut flour
  • 2 tbsp desiccated coconut
  • ½ tbsp baking powder
  • Pinch salt
  • ½ cup (227g) butter, softened
  • ½ cup (120g) caster sugar
  • ¼ cup (85g) honey
  • 1 egg
  • 1 egg yolk
  • ¾ cup milk
  • ½ cup frozen raspberries, dusted in flour
  • Fresh raspberries, for garnish
  • Icing sugar, for dusting

Method:

  1. Preheat the oven to 180 degrees C (160 degrees fan-forced). Generously spray a 21cm loaf tin with baking spray.
  2. Combine all the dry ingredients in a medium sized mixing bowl. In a separate bowl, beat the butter until light and fluffy. Beat the honey and caster sugar in, then add the eggs, one at a time, mixing until fully combined.
  3. Mix in the dry ingredients and milk, alternating between each until fully incorporated. Scrape down the sides and ensure all the mixture is evenly combined. Fold in half the raspberries.
  4. Pour the mixture into the prepared loaf tin and sprinkle the leftover raspberries over the top and press them in gently.
  5. Bake for 30-40 minutes or until the cake tester comes out clean.
  6. Allow to cool. Dust with icing sugar and serve with extra raspberries.

Enjoy!

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