The best part of this Gluten-Free Blackberry Coconut Bread is that it has the texture of your favorite bakery muffin studded with warm, bursting Oregon blackberries in every single bite. The warm berries, soft texture, and melty butter are a divine combination.
Recipe by Kate of vegukate.com
2 Cups gluten-free baking flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
1 teaspoon cinnamon
6 Tablespoons unsalted grass-fed butter
¾ Cup coconut sugar
2 eggs
1 Tablespoon pure vanilla extract
1 Cup plain full-fat yogurt
5 oz frozen Oregon Berries blackberries
¼ Cup coconut flakes, to garnish
Step 1
Preheat oven to 350°F and line a baking tin with parchment paper.
Step 2
Whisk together flour, baking powder, sea salt and cinnamon. Set aside.
Step 3
In the base of a stand mixer, or in a large bowl with a handheld mixer, cream together butter and sugar for 2 minutes. Add eggs, vanilla extract, and yogurt and beat until combined. Slowly add in flour mixture on low speed until well combined and batter is thick.
Step 4
Carefully fold in frozen blackberries to batter.
Step 5
Pour batter into lined baking tin. Top with coconut flakes and gently press into batter to stick.
Step 6
Bake bread for 55-65 minutes, or until bread is golden and toothpick inserted into the center of the loaf comes out clean. Remove from oven and let bread cool in tin for 5 minutes. Carefully remove parchment paper and loaf from tin and let cool on a baking rack. Slice and enjoy!
*Notes
– Leftover bread will keep at room temperature for 2 days, or refrigerated for up to 5 days. You can also freeze slices of this loaf for up to 3 months.
– Please make sure that your gluten-free baking flour blend contains xanthan gum, a necessary stabilizer in this recipe.