Look no further than our Choc Raspberry Loaf for a delicious recess snack. It’s boosted with Superfruits+ and contains less than 1 tsp of added sugar per serve, which means it delivers slow-release energy and won’t spike little people’s blood sugar levels. It’s also a great after school snack or pre-sports tummy filler.
Choc Berry Loaf
snacks, healthy treats
Dietary: Vegetarian, NF, DF
2 cups (280g) wholemeal spelt flour
¼ cup (25g) raw cacao
1/3 cup (50g) coconut sugar
1 tsp (4g) baking powder
½ tsp (2g) baking soda
Pinch sea salt
2 large eggs
½ cup (125ml) coconut oil, melted
2/3 cup (160ml) coconut milk
1 tsp (5ml) vanilla extract
1 cup (160g) frozen mixed berries
Preheat oven to 180°C and line a loaf tin with baking paper.
In a small bowl, combine flour, cacao, coconut sugar, baking powder, baking soda and sea salt.
In a large bowl, combine eggs, coconut oil, coconut milk and vanilla extract.
Add dry mixture to the wet mixture and stir to combine.
Gently fold in frozen berries.
Pour batter into prepared tin and top with additional frozen berries (optional).
Bake in oven for 55-60 mins or until a cake tester comes out clean.
Allow to cool in the tin for 10 mins before taking it out and slicing.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.
- Add 2-3 tbs of Wholesome Child Protein+ Choc or 2-4 tsp of Wholesome Child Superfruits+ to the batter before baking.
- Sweeten further with stevia.
- Top with additional berries.
Allergy advice and simple swaps:
- For a gluten-free alternative: Swap wholemeal spelt flour for 2 cups of gluten-free flour mix.
- For an egg-free version: Replace eggs with an egg-replacer.