Blueberry Chia Seed Coconut Loaf
- 4 large eggs
- 140 ml rapeseed, sunflower or light olive oil
- 120 ml maple syrup
- 1 vanilla bean pod, deseeded or 1 tsp. vanilla bean paste or extract
- 70 g coconut flour I recommend The Groovy Food Company
- 1½ tsp. baking powder (gluten free)
- 2 pinches sea salt
blueberrychia seed jam
- 200 g blueberry chia seed jam (or see myrelationshipwithfood.com for the recipe, alternatively you can use your favourite jam) I recommend St. Dalfour Jam
- 1 whole lemon, freshly squeezed
- 30 ml maple syrup
blueberry chia seed jam
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Line a 2lb loaf tin with baking parchment or a cake tin liner.
- To make the loaf; crack the eggs into a large mixing bowl and whisk, before adding the oil, vanilla and maple syrup and whisking again until everything is combined. Add the coconut flour, baking powder and 2 pinches of sea salt and mix until smooth and no streaks of coconut flour remain.
- Using a large metal spoon, gently fold in 150g of the blueberry chia seed jam, then pour the mixture into the prepared loaf tin and top with the remaining 50g of jam.
- Place the tin into the pre-heated oven and bake for 50 minutes – checking it after 40 minutes and covering loosely with foil if it is getting too dark. When the cake is golden, and a toothpick or knife inserted into the center comes out clean, then it’s ready. Remove the cake from the oven (and remove the foil cover if one was used) and leave it to cool, still in the tin, on a wire rack for 5 minutes whilst you make the drizzle.
- For the lemon drizzle; place the lemon juice, together with the maple syrup into a small saucepan and bring to the boil for 2-3 minutes,before turning down the heat down and allowing it to simmer for 3minutes until it has reached a syrupy consistency. Using a pastry brush, gradually spread the syrup all over the surface of the cake,adding more as each layer soaks in, then leave the cake– still in its tin - to cool completely.
- Once the cake has cooled, gently remove it from the tin and serve. Any leftovers can be wrapped or covered and store at room temperature for3 days or in the refrigerator for up to 1 week.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood