Pear & Raspberry Coconut Loaf

I’m always on the prowl for healthy lunch box snacks that are easy to make and can be prepared on the weekend for the busy week ahead. This loaf is perfect for your mid-morning refuel, loaded with fruit and wholegrain flour it is lower GI to keep you feeling fuller for longer.

Serves 12

Ready in 60mins

Ingredients

• 2 Pears, cored and sliced into 2cm pieces

• 2 cups wholemeal self-raising flour, sifted

• 1 cup desiccated coconut

• 1/2 cup caster sugar

• 270g can light coconut milk

• 2 eggs

• 1/2 tsp vanilla extract

• 1 cup frozen raspberries

Step by Step Instructions

Step 1

Preheat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper.

Step 2

Combine flour, coconut and sugar in a large mixing bowl.

Step 3

Wisk coconut milk, eggs and vanilla extract in a jug and add to dry ingredients.

Step 4

Gently fold through diced pear and frozen raspberries until just combined.

Step 5

Pour batter into lined loaf tin and smooth surface. Bake for 55 - 60 minutes, until inserted skewer comes out clean. Allow to cool for 5 minutes before turning out on wire rack to cool.

This loaf can be stored in an airtight container for 3 days or sliced and frozen in slices to grab on your way out the door.