Blueberry, Carrot and Coconut Loaf
  1. Preheat oven to 170° C fan forced.
  2. Grease and line a 6 cm deep, 10 cm x 21 cm (base) loaf pan.
  3. Sift the flours, baking powder, bicarbonate of soda and cinnamon into a bowl.
  4. Add the husks in the sieve back into the bowl with flour mixture.
  5. Stir in the sugar and coconut.
  6. Add the coconut milk, egg and carrot and stir gently to combine.
  7. Fold in the blueberries.
  8. Spoon the mixture into the loaf pan and smooth the surface.
  9. Bake for 1 hour and 15 minutes or until a skewer inserted into centre comes out clean.
  10. Stand for 10 minutes in the pan before turning onto a wire rack.
  11. 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.