Dillisk, Lemon and Coconut Loaf with Raspberry and Dillisk Chia Seed Jam

Dillisk, Lemon and Coconut Loaf with Raspberry and Dillisk Chia Seed Jam

Ingredients
  • 4 Eggs
  • 60 ml Coconut Oil (melted)
  • 2 Tablespoons of Maple Syrup
  • 55g Coconut Flour
  • 240g Ground Almonds
  • 1 Tablespoon of Chopped Dillisk
  • 1 Teaspoon of Seaweed Seasoning
  • 1 Teaspoon of Baking Powder
  • Juice of half a Lemon
  • 250ml Coconut Milk (canned)
  • 1 Teaspoon of Vanilla Bean paste

Method

  1. Preheat oven to 180°C or 160° for a fan oven.
  2. Whisk the eggs and combine with maple syrup and melted coconut oil.
  3.  Combine almond flour, coconut flour, dillisk, seaweed seasoning and baking powder in a separate bowl.
  4. Add the dry ingredients into the wet ingredients, mixing well.
  5.  Gradually add lemon juice and coconut milk while mixing well.
  6. Add vanilla bean paste and stir to combine.
  7. Pour the mixture into a greased loaf tin.
  8. Bake in preheated oven (middle shelf) for about 45-50 minutes, or until a skewer inserted comes out clean.

Inspired by a wonderful recipe from the Little Green Spoon

You can find the Raspberry, Dillisk and Chia Seed jam here.