Pretty Pink Raspberry & Polenta Loaf

Step 1

First make the loaf: Preheat the oven to 180 degrees C and grease and line a loaf tin.

Step 2

Mix together the ground almonds, instant polenta, almond flour and baking powder in a large bowl.

Step 3

Whisk together the stevia, eggs, yogurt, melted coconut oil and vanilla until frothy, then pour this into the dry ingredients and mix to incorporate (don’t overmix!).

Step 4

Spoon half into the loaf tin then scatter over the raspberries on top in one layer.

Step 5

Now cover with the rest of the mixture, smooth out evenly and bake for about 40 minutes, until risen, golden and firm. Leave to cool.

Step 6

Meanwhile make the frosting: Beat together the Quark, syrup/honey, beetroot powder and vanilla until smooth. Keep in the fridge until needed.

Step 7

When the loaf has cooled, turn out onto a board and spread over the frosting. Sprinkle over the freeze-dried raspberries – then slice up and serve!

Enjoy!

(Keep any remaining loaf in an airtight container in the fridge for up to 2 days.)

This recipe was originally published at spamellab.com