| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
loaf
|
Ingredients
- 1 cup Wholemeal Self-raising Flour
- 1/2 cup Self Raising Flour
- 1 teaspoons Baking Powder
- 1/2 teaspoon Bicarbonate Soda
- 1+1/2 teaspoons Ground Cinnamon
- 3/4 cup Raw Sugar
- 3/4 cup Desiccated Coconut
- 400 ml Coconut Milk
- 1 Egg lightly beaten
- 2 cups Carrot grated
- 1 punnet fresh Blueberries or frozen if out of season
- Cinnamon Sugar to serve
Ingredients
|
|
Instructions
- Preheat oven to 170° C fan forced.
- Grease and line a 6 cm deep, 10 cm x 21 cm (base) loaf pan.
- Sift the flours, baking powder, bicarbonate of soda and cinnamon into a bowl.
- Add the husks in the sieve back into the bowl with flour mixture.
- Stir in the sugar and coconut.
- Add the coconut milk, egg and carrot and stir gently to combine.
- Fold in the blueberries.
- Spoon the mixture into the loaf pan and smooth the surface.
- Bake for 1 hour and 15 minutes or until a skewer inserted into centre comes out clean.
- Stand for 10 minutes in the pan before turning onto a wire rack.
- Sprinkle with cinnamon sugar, slice and serve as is or toasted.
Recipe Notes
Tip: This loaf freezes well by cutting it into individual slices and wrapping in plastic or air-tight bags.
*