1½ tsp baking powder
200g gluten-free plain flour
200g light brown sugar
100g butter, melted
120ml fresh milk
2cm piece of fresh ginger, peeled and grated
40g desiccated coconut, plus extra for serving
200g raspberries, plus extra for serving
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a standard 900g loaf tin.
- Sift the baking powder and all but one tablespoon of the flour into a bowl. Whisk the egg, brown sugar, butter, milk, ginger and coconut in a large mixing bowl.
- Toss the raspberries with the reserved tablespoon of flour, then gently fold them into the batter.
- Bake for 40-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool for five minutes in the tin, then transfer to a wire rack to cool completely. Serve with whipped cream, coconut and raspberries.
Per serving: 225kcals, 9.8g fat (6.5g saturated), 34.2g carbohydrates, 17.7g sugars, 2.1g protein, 1.9g fibre, 0.066g sodium
If you can’t find gluten-free oat flour, you can blend gluten-free oats (also called ‘pure oats’) in a food processor until fine.