Gluten free Raspberry and Coconut loaf.

A few weeks ago my boyfriend took me to Kipling Gardens in Brighton for a picnic. He asked me what food I wanted for our picnic and although I had many requests, my main one was meringue baskets. I had been seeing these all over the supermarkets and wanted to try them out. I know I like meringue, so I wasn’t trying anything new, but I’d never eaten it in this style before. We got some blueberries, raspberries and cream to go with our meringues, and all together it was delicious. I will also have to give eton mess a try now. Being on the low fodmap diet has opened me up to trying lots of new foods, the meringue baskets were one, and eton mess will be the next. However, this post isn’t about my new found love of meringue, and the many different ways it can be eaten, it’s about the delicious raspberries I ate with that meringue, and how I was inspired to bake with them.

I headed to where I usually steal inspiration from, Pinterest. But I couldn’t find anything on Pinterest that made me want to bake with raspberries. Then I remembered that I had also wanted to bake something with coconut in it and A Volia! Inspiration had struck. A raspberry and coconut loaf with raspberry jam on top sprinkled with coconut made me instantly pulling out my mixing bowl and hand whisk. I searched Pinterest again and found this recipe which isn’t gluten free but I decided to swap the flour in it for gluten free flour.


225g Self Raising Flour
175g Unsalted Butter
175g Caster Sugar
3 Large Eggs
200g Fresh Raspberries
4tbsp raspberry jam (you can decide if you want more or less)
75g coconut (roughly, you can have as much or as little as you want


  1. Preheat the oven to 160 degrees/gas mark 3 and line a loaf tin.
  2. Mix all the ingredients (apart from the raspberries) together in a large bowl until fully combined, about two minutes with a handheld mixer. Mix in the raspberries very gently as you don’t want them to break. Pour the mixture into the tin and bake for an hour. You can tell if the mixture is done by sticking a skewer into the middle, if it comes out unclean, cover with foil and bake for another 15 minutes.
  3. Allow the loaf to cool completely before removing from the tin and spreading the jam on the top. Sprinkle with coconut. If your jam is coming out the fridge, spoon 4 tbsp into a bowl and keep mixing it around until it becomes more spreadable. I did this so that the loaf wouldn’t break when spreading the jam.

Kept in an airtight container the loaf should last three days, if it lasts that long.

Although this was delicious, and I discovered that Raspberry and coconut make a lovely summery combination, the loaf was very crumbly. I had this problem a few weeks ago when I made a lemon sponge cake, the cake worked, but once you cut a slice it was too crumbly to eat unless you had a fork.

Does anyone have any tips for gluten free baking when following a recipe that isn’t designed to be gluten free? Should I use Xantham Gum? I did try using it in the loaf, but it didn’t really help. Does anyone know how much you should use so that it acts as the elasticity gluten normally provides to keep cakes or loafs together? Does anyone have any other tips to help me with my problem? Like how to keep a cake moist when using gluten free flour? I really want to learn more about baking gluten free so any help anyone can pass on would be fantastic.

Yes, I know I should probably just use gluten free recipes. But I have some great cake recipes that I want to make gluten free, I just don’t know how.



When life gives you lemons, make Lemon Drizzle Loaf

Monday 16 January 2017 is officially known as Blue Monday. Apparently it is the saddest day of the year. Well, as much as Blue Monday tried to shit all over my day, I was prepared for it. I had baked the easiest, yummiest Lemon Drizzle Loaf ever. When I finally had a slice at 12:40pm, it certainly turned my day around.

I feel I can confidently say that my Monday morning was blue. The bus was late, it was raining, I stood waiting at traffic lights getting wet for what felt like 2 years, a meeting I arranged was cancelled (now I have to rescheduled) and another meeting over-ran into lunch. However, I had spent a small fraction of my time on Sunday preparing for Blue Monday. I had baked a treat to cheer not only myself up, but the rest of the office too.

This recipe is easy to make and tastes delicious, just follow this recipe.

Ingredients for the loaf:

  • 3 large eggs
  • 170g self-raising flour
  • 170g caster sugar
  • 170g unsalted butter
  • Zest of 2 lemons

Ingredients for the drizzle:

  • Juice of 2 lemons (the ones you zested)
  • 110g powdered sugar

To make your Lemon Drizzle Loaf:

  1. Pre-heat your oven to gas mark 4, and grease a bread tin.
  2. Cream together your loaf ingredients until you are left with a nice smooth cake batter.
  3. Pour the batter into the greased tin and bake for 30-35 minutes. After 30 minutes insert a skewer into the middle of your loaf. If it comes out clean, its ready, if not, pop it back in the oven for 5 minutes. Repeat this until the skewer comes out clean. I found that my loaf actually took about 50 minutes; it was crispy in one corner, but perfectly cooked all the way through. Better a little burnt corner, than eating a runny batter.
  4. Whilst you are letting the loaf bake, mix together your icing sugar and lemon juice until it is smooth. Add the lemon juice little by little, I found that I had too much lemon juice, so I added a bit of juice at a time until I got a consistency that was runny, but not wet.
  5. Once your loaf is baked, use the skewer to poke holes all over the cake, all the way to the bottom. Leave the loaf in the pan and pour your glaze over the loaf. I poured the glaze directly over the holes to make sure it went into the sponge mixture, then I poured it over the whole loaf.
  6. Leave the loaf to cool. The website I got the recipe from said that you can eat it whilst it’s hot. Personally I would wait for the glaze to harden, and I waited until it had completely cooled before I took it out the tin.
  7. To get the loaf out the pan, I ran a knife around the outside of the loaf, the loaf had come away from the tin whilst baking, but the glaze had filled that gap and stuck to the tin. I gently turned the tin upside down and onto the kitchen towel I had placed over my hand. This helped the loaf to come out and not damage the top of the glaze.

This Lemon Drizzle Loaf was absolutely perfect (if I do say so myself). The sweet lemon glaze around the outside was delicious, and the texture on the inside, where the drizzle had run through, was lovely and moist. I got this recipe from after I saw this absolutely gorgeous loaf on Pinterest.  It was so simple to make, and I think I will have to make it again soon!


I hope your Blue Monday wasn’t too blue, mine definitely wasn’t after this Lemon Drizzle Loaf, it certainly brightened up my day.

Toodle Pip x