Breakfast loaves are a deliciously sweet loaf that are great in the morning with a cup of coffee. This is a healthy alternative with no flour or sugar.

Ingredients: to make a 450g loaf

175 grams of ground almonds

150 grams of fresh raspberries plus  few extras to serve

3 free range eggs

5 Tablespoons of Honey plus extra to serve

25 grams of desiccated coconut with a little extra to dust over the finished loaf.

Zest of 1 Lemon

2 Teaspoons of Baking powder

Coconut oil for greasing your loaf tin

Pinch of sea salt


Preheat your oven to 180 degrees. Grease and line your loaf tin.

If using whole almonds grind in processor, if using ground tip into a mixing bowl, add your desiccated coconut, lemon zest and baking powder mix well with a pinch of sea salt.

Now, in another bowl whisk the eggs and then add the honey again mix well.

Add the wet mixture to the dry mixture and fold in the raspberries gently.

Pour the mixture into your lined loaf tin pressing in gently the extra raspberries.

Bake in the oven for 50 – 60 minutes ( cover the loaf for the last 20 minutes with foil so not to burn the surface) you can when cooked through by inserting a knife and if it comes out clean your loaf is done.

Brush with honey and sprinkle the extra desiccated coconut over your loaf, leave on wire rack to cool.