I love finding new recipes the family loves, here is my latest favourite super easy to make loaf.

Sadly it is not lunchbox friendly with hazelnut meal, but super delicious and with all the benefits of coconut oil and blueberries the family will love this treat.  Enjoy!!


  • 1 cup gluten-free self-raising flour

  • 1 cup hazelnut meal

  • 2/3 cup raw caster sugar (or substitute for coconut sugar)

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup melted coconut oil

  • 2/3 cup unsweetened almond and coconut milk

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 200g fresh blueberries, plus extra to serve

  • 1/4 cup pepitas

  • 1/4 cup moist coconut flakes

  • 2 tablespoons sunflower kernels

  • 2 teaspoons white sugar

  • Softened butter, to serve

  • Honey, to serve


Step 1 :  Preheat oven to 180C/160C fan-forced. Grease and line a 6cm-deep, 11cm x 21cm loaf pan, extending paper by 10cm over long sides.

Step 2 : Combine flour, hazelnut meal, caster sugar and nutmeg in a large bowl. Whisk oil, milk, eggs and vanilla in a separate bowl. Add to dry ingredients. Stir until combined. Fold in blueberries. Pour into prepared pan.

Step 3 : Combine pepitas, coconut flakes and sunflower kernels in a bowl. Sprinkle over top of cake. Sprinkle with white sugar. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of loaf comes out clean.

Step 4 : Stand in pan for 15 minutes. Lift onto a wire rack to cool. Serve warm or at room temperature with butter and honey.


* recipe courtesy of taste.com.au