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If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
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Such a simple all in one vegan loaf cake. It needs no adornment, the raspberries add moisture and a tang to the creamy coconut flavour. Just serve in thick slices.
Prep time 15 minutes Cook time
50g coconut oil
50ml vegetable oil
100ml agave or maple syrup
175g spelt or plain flour
1 ½ tsp baking powder
75g ground almonds
125g desiccated coconut
3 medium, ripe bananas, peeled
finely grated zest 1 lime
30g coconut flakes
1. Line a 900g loaf tin with non-stick parchment. Preheat the oven to 180C/fan 160C/gas mark 4.
2. Melt the coconut oil in a small pan or microwave and stir in the vegetable oil and agave. Sift together the flour and baking powder and then stir in the ground almonds and desiccated coconut.
3. Blend the bananas and lime zest in a food processor or mash and mix by hand. Add the oil mix and blend again and then stir in the dry ingredients. Gently mix in ¾ of the raspberries and pour the mix into the tin.
4. Top with the coconut flakes and remaining raspberries pressing them gently into the mixture. Bake for 1 hour 15 minutes, but check the top after an hour and cover lightly with foil if beginning to brown too much. Cool in the tin. Keeps well in an airtight container for 3-4 days.