Inspired by the home kitchens of her mother and nana, Lauren whisks up her own delicious homestyle recipes both sweet and savoury, always with a little twist to turn them into something special (we love her oven baked hash browns with jalapeno cheddar!). You can find her on Instagram @adventuresofthewhisk or check out her website, adventuresofthewhisk.com.
This delectable Raspberry + Choc Chip Loaf is gluten-free, and can be frozen in slices for a quick breakfast (so good toasted!) or popped into a lunch box.
RECIPE:
Ingredients
200g gluten free plain flour
2 tsp baking powder
1 cup oob organic frozen raspberries
1/4 cup chocolate chips
60ml olive oil
1/2 cup brown sugar
1/2 cup greek yoghurt
1 teaspoon of vanilla essence or extract
1 egg
1/2 cup milk
Method
1. Preheat your oven to 180 celsius
2. Spray a loaf tin with a little oil spray and line with baking paper.
3. In a medium bowl combine the dry ingredients and mix to combine. Add in the chocolate chips and the frozen raspberries.
4. Add the wet ingredients into the dry ingredients and mix well to combine. The mixture will be a little firmer than a normal cake batter.
5. Place the mixture into the prepared loaf tin and smooth the top.
6. Bake for 35-40 minutes or until a skewer inserted comes out of the mixture clean.
7. Leave to cool in the tin for 5 minutes, then turn out onto a baking rack to completely cool.
