Raspberry-Key LIME Morning Bread
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A gluten-free morning bread with raspberries and key lime zest, inspired by Latin and Caribbean cuisines. Perfect for make-ahead breakfasts.
Ingredients
- Avocado oil spray
- 1 1/2 stick European-style vegan butter or grass-fed dairy butter at room temperature
- 3/4 cup monk fruit sugar
- 1 tsp key lime zest
- 3 large organic eggs
- 1 tbsp key lime juice
- 1 tsp vanilla extract
- 1/2 cup coconut cream
- 3/4 cup coconut flour
- 1 cup almond flour
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large organic egg whites beaten
- 1 1/2 cup raspberries divided
- 1 ripe plantain
- 1 cup carton coconut milk beverage
- 1 Earl Grey tea bag
- Pinch of fine sea salt
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- ground cloves
- 1/4 cup blonde quinoa
- 1/4 cup quick-cooking gluten-free oats
- 1/4 cup water
- 1/4 tsp vanilla extract
Nutrition (per serving, estimated)
Estimated based off 14 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.3 mg
- Iron: 1.68 mg
- Magnesium: 43.1 mg
- Phosphorus: 152 mg
- Potassium: 224 mg
- Zinc: 1.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Avocado oil spray
- 3/4 cup monk fruit sugar
- 1 tsp key lime zest
- 3 large organic eggs
- 1 tbsp key lime juice
- 1 tsp vanilla extract
- 1/2 cup coconut cream
- 3/4 cup coconut flour
- 1 cup almond flour
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1 ripe plantain
- 1 cup carton coconut milk beverage
- 1 Earl Grey tea bag
- Pinch of fine sea salt
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- ground cloves
- 1/4 cup blonde quinoa
- 1/4 cup quick-cooking gluten-free oats
- 1/4 cup water
- 1/4 tsp vanilla extract
Prepare
- 1 1/2 stick European-style vegan butter or grass-fed dairy butter, at room temperature
- Beat 2 large organic egg whites
- 1 1/2 cup raspberries, divided
Let's Cook
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Step 1.
Preheat the oven to 350°F. Spray an 8 or 9-inch loaf pan with avocado oil spray. Cut a sheet of parchment about 20 inches wider than the loaf pan. Press the paper into the loaf pan, pressing firmly to smooth and secure it, allowing the excess parchment to drape over both sides. Spray the paper with avocado oil.
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Step 2.
In a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and lime zest. Beat on medium-high speed until pale and fluffy, and sugar has dissolved, about 4 to 5 minutes.
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Step 3.
Reduce speed slightly and add the whole eggs one at a time, scraping down between additions. Continue beating until eggs are fully incorporated. Add the lime juice, vanilla extract, and coconut cream.
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Step 4.
In a separate bowl, stir together both flours, the baking powder, and salt. With the mixer on low, add the dry ingredients to the wet ingredients slowly in three additions, scraping in between. Scrape the batter into a separate bowl and set aside.
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Step 5.
Rinse out the stand mixer bowl and dry thoroughly. Return to the stand and replace the paddle attachment with the whip attachment. Add the 2 egg whites and whip on high speed to medium peaks (when the whip is lifted, the peaks curl over on themselves slightly).
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Step 6.
Very gently fold the whipped egg whites into the batter in the other bowl. Do not stir too hard. Add all but 2 tablespoons of the raspberries to the batter and fold gently.
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Step 7.
Pour the batter into the prepared loaf pan and bake for 15 minutes. Sprinkle the remaining raspberries over the top of the loaf. Return to the oven and bake for another 15 minutes until golden brown.
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Step 8.
Remove the loaf from the oven and cover with foil. Bake for a final 15 minutes until a knife inserted in the center comes out clean. Allow the bread to cool completely at room temperature before turning out of the pan.