Raspberry Loaf
A delicious raspberry loaf free from gluten, grains and suitable for the Specific Carbohydrate Diet (SCD). Tastes delicious with a cup of tea!
Prep Time
10 minutes
Cook Time
40-45 minutes
Prep Time
10 minutes
Cook Time
40-45 minutes
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 teaspoon Bicarbonate of soda
  • 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
  • 3 Free range eggs, beaten
  • 2 tablespoons Apple cider vinegar
  • 4 tablespoons Raw honey
  • 1/4 teaspoon Sea salt
  • 1/4 cup (55g) Unsalted butter, melted
  • 1 1/2 cups (190g) Fresh raspberries
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In a food processor mix the: almond flour, bicarb, dry curd cottage cheese, apple cider vinegar, honey, salt, eggs and butter.
  3. Pour in the raspberries and mix through with a spoon. DON’T blend.
  4. I use these handy loaf tin liners which I get in the supermarket. If you don’t have them you will need extra butter to grease the loaf tin well.
  5. Pour the mixture into the loaf tin and smooth out with the back of a spoon.
  6. Bake for 40-45 minutes until cooked through.