Healthy strawberry Coconut Loaf



This strawberry coconut loaf literally lasted two days in our house.  I did manage to sneak a couple of pieces into the freezer for future lunches for those mornings when I’m scraping the barrel for things to send, but other than that… ALL. GONE.


I haven’t previously had much success cooking with coconut flour but this one is a winner.  Just remember to keep it in the fridge because it seems to hold together better that way.



1 cup coconut flour

1/2 desiccated coconute

1 tsp bicarb

Juice of 1/2 lime

4 eggs

1 cup almond milk

1/2 cup honey

1/4 cup coconut oil

2 tsp vanilla bean extract

1 1/2 cups frozen strawberries



Preheat oven to 180 degrees and line a pan with baking paper.

Combine coconut flour, coconut, bicarb and lime juice in a bowl.

Mix eggs, almond milk, honey, vanilla and coconut oil together. Add to dry ingredients and mix well.

Gently fold in strawberries.

Bake until golden and a skewer comes out clean.

Hide extra pieces in freezer under the pretense of putting in lunches later – eat when no one is looking. (optional)


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