A slice of goodness: Mini blueberry coconut loaves 

A slice of goodness: Mini blueberry coconut loaves

These muffin-style loaves are especially tasty.

MAKES 6 mini loaves

90g coconut oil, melted

150g wholemeal rye flour

1 heaped tsp baking powder, sifted

1 heaped tsp coconut flour

1 medium egg

180ml maple syrup

70ml whole milk

150g blueberries

icing sugar, for dusting

  • Preheat the oven to 200C/ 180C fan/gas 6 and arrange six mini loaf cases (about 8cm x 4cm x 4cm) on a baking sheet then lightly brush the inside with a little of the oil.
  • Combine the flour, baking powder and coconut flour in a large bowl. Whisk the egg, maple syrup, oil and milk together in another large bowl to blend them.
  • Pour the wet ingredients over the dry ones and stir to make a lumpy batter. Fold in two thirds of the blueberries and leave the mixture to stand for a few minutes.
  • Fill the cases by half to two thirds, scatter over the remaining blueberries and bake in the preheated oven for 20-25 minutes. Leave to cool then dust with the icing sugar.