Here’s how I made the Gluten-Free Berry Afternoon Tea Loaf…
1/2 cup of butter
1 cup of caster sugar (or you could use another type of sugar)
1 tsp vanilla extract (or essence if that’s what you have)
1 cup of coconut flour – I bought mine at Woolworths
1 cup of gluten-free plain flour – again from Woolies
1 tsp of gluten-free baking powder
1/4 teaspoon salt
1/2 cup of blackberries (or whatever fresh/frozen berries you like)
1/2 cup of frozen raspberries (or similar!)
Cream the butter and the sugar until pale – I do that in an electric mixer. Add the vanilla essence and beat it in nicely. Next add the eggs. Beat in the flours, baking powder and salt gradually and beat until nice and light.
Turn the mixer off and fold through the berries gently.
Butter a loaf pan very well – I melt some butter and brush it all over – THEN I line the pan with baking paper as well. My final non-stick trick is to line the buttered pan and then FLIP the paper over so that the buttery side is up. I smoosh the paper back down so both sides are nice and butter and stick-free! Magical and stick free!
Now, spoon the mixture in – it’ll be quite light – make sure you push it into all corners of the pan. I sprinkle it with sugar and cinnamon now to add a nice crust to the top of the loaf.
Cook in a 360 degree oven for about 50 minutes – until golden firm and pulling away from the edges of the pan.
I like to yank it out of the tin and let it cool (with paper still tucked around it) on a rack.
Serve cut into thick slices with cream or ice-cream or buttered if you fancy that.