This is my show-stopper when I have friends over for afternoon tea. I always tell them to have an extra slice seeing as this recipe contains gut-friendly Kefir and is gluten and refined sugar free. You won't regret making this and the kids simply devour it too. It's a win-win.
2 cups almond meal
2/3 cup maple syrup
1 tablespoon baking powder
1 pinch of salt
1/4 cup coconut oil
3 egg, lightly beaten
1 1/2 cups frozen raspberries
With the rack in the middle position, preheat the oven to 190°C.
In a large bowl, combine the dry ingredients. Set aside.
In another bowl, combine the wet ingredients. Pour the mixture on the dry ingredients and gently stir with a spatula, mixing until combined.
Add the raspberries and stir gently. Bake in loaf tin for 30 minutes or until the fork comes out clean.