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- 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.
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