A good dollop of coconut yoghurt goes well with this dairy-free loaf that is packed with goodness. It's perfect with a good cup of tea in the afternoon. Whatever berries you have in the freezer will suffice. If you don't have coconut oil, use butter for a dairy version.
CARROT, APRICOT AND BLUEBERRY LOAFMakes 1 loaf
150g coconut oil150g brown sugar3 eggs1 tsp vanilla200g grated carrotZest and juice of 1 lemon180g self-raising flour1 tsp mixed spicePinch salt1 heaped cup chopped fresh apricots½ cup blueberries (fresh or frozen)2 Tbsp chopped hazelnutsCoconut yoghurt, to serve
1. Preheat an oven to 170C. Grease and line the base of a 1 litre loaf tin.
2. Beat the coconut oil and sugar until light and creamy. Add the eggs one at a time, then add the vanilla. Fold through the carrot and lemon.
3. Sift in the flour, spice, salt, apricots and blueberries. Spoon into the loaf tin, smoothing the top. Sprinkle with nuts, then place into the middle of the oven and bake for 1 hour. Cool in the tin before removing.
4. Serve with a dollop of coconut yoghurt.
