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Raspberry and Rhubarb Swirl Loaf


1/2 c coconut sugar

1/4 Chosen Foods avocado oil

1 large egg

1/4 c milk (of choice)

1/4 c coconut flour

1/2 c oat flour

pinch of cardamom

pinch of nutmeg

pinch of pink salt

1/2 tsp baking soda

1/2 tsp baking powder


2 c fresh chopped rhubarb

1 c fresh raspberries

1 tbsp coconut sugar

Make the compote by putting the fruits and sugar in a small saucepan to simmer on med-high heat for 6-8 minutes - until soft, then set aside to cool.

Preheat the oven to 180C /356F, grease and line a medium sized loaf tin.

Whisk together the sugar, oil, egg and milk well with an electric whisk, then sift in the dry ingredients and whisk until combined.

Pour the compote into the cake batter, swirl around slightly, then pour into a loaf pan to bake for 50-60 minutes, until a toothpick comes out clean (although the fruit might stick)

Allow to cool in the pan, then slice and enjoy!

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