This low-cal gluten-free loaf is perfect for mid-morning snacks, afternoon sweet cravings and everything in between.
Ingredients
215g (1 1/2 cups) buckwheat flour
2 tbsp coconut flour
30g (1/4 cup) almond meal
60g (1/3 cup) coconut sugar, plus 50g (1/4 cup), extra
2 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
25g (1/3 cup) shredded coconut
270ml can light coconut milk
70ml melted coconut oil
2 eggs
2 lemons, rind finely grated, juiced
4 passionfruit
1 tbsp water
Directions
Step 1
Preheat oven to 180°C/160°C fan forced. Grease base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang.
Step 2
Combine the flours, almond meal, sugar, baking powder, bicarb and 1/4 cup shredded coconut in a bowl. Make a well in centre.
Step 3
Whisk the milk, oil, eggs, rind and juice from 1 lemon and pulp from 1 1/2 passionfruit in a jug. Add to well. Stir until combined. Spoon into prepared pan. Smooth the surface. Sprinkle with remaining shredded coconut. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Using a skewer, poke holes all over the hot loaf.
Step 4
Meanwhile, press the pulp of 1 1/2 passionfruit through a sieve into a saucepan to extract as much juice as possible. Discard seeds. Add water, remaining lemon rind and juice, and extra sugar. Cook, stirring, over medium-low heat until sugar dissolves. Bring to a simmer. Simmer for 3 minutes or until thickened slightly.
Step 5
Pour half the syrup over the hot loaf. Cool in pan for 45 minutes. Stir remaining pulp into remaining syrup. Simmer over medium-low heat for 1 minute or until thickened. Cool. Drizzle loaf with syrup.
