I’ve been meaning to share this super moist, super easy to make loaf for a while now! I whipped these up to share with grandma over tea & she LOVED it – so it definitely receives granny’s thumbs up. There’s just something magical about the simple combination of lemon, coconut & blueberry that make this loaf so so delicious!
I baked these in my Ninja Foodi machine using the bake function and it turned out fabulously golden on the outside & super soft on the inside! I’ve also tried making this in the oven and it works as well so take your pick 🙂
Here is the recipe:
5-INGREDIENT LEMON BLUEBERRY COCONUT LOAF
(oil-free)
MAKES: 2 mini loaves or 1 medium loaf
INGREDIENTS:
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1 ¼ cups self raising flour
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¾ cup sugar
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¾ cup full-fat coconut milk
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Juice of 1 lemon (~ 2 tablespoons)
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½ cup frozen blueberries
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**Optional: zest of 1 lemon, 1 tsp vanilla essence
METHOD:
1. Line two mini loaf tins or one large loaf tin with non-stick paper. If using an oven, preheat the oven to 160 degrees Celsius, fanforced
2. WET MIXTURE: In a bowl, combine the coconut milk and lemon juice – set aside to let the coconut milk “curdle” for a few minutes
3. DRY MIXTURE: In a separate bowl, combine the flour & sugar until mixed.
4. Pour in the wet mixture into the dry and fold gently until combined
5. Gently fold in the frozen blueberries
6. Transfer the batter into the prepared tins
7. Bake in the oven for 20 minutes or 35 minutes if using a bigger tin. Otherwise I cooked mine on bake setting in my Ninja Foodi for 15 minutes at 160 degrees.
8. Allow the loaf to fully cool before serving
*Storage tips: in an airtight container in the fridge for up to 5 days
*Storage tips: in an airtight container in the fridge for up to 5 days
I hope you guys treat your family to some baked goods too 🙂 Let me know if you try this!