Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Breakfast

No-Sugar Raspberry Almond Loaf

This flavorful loaf is sweetened with dates and granulated monk fruit, the latter of which is derived from a fruit native to Southeast Asia that’s 100 times sweeter than granulated sugar. It’s low-glycemic and works beautifully in baking recipes. Serve slices with almond butter and fresh fruit.

Hidden Gems

The sweet-tart raspberries that lend pops of juicy flavor in this monk fruit–sweetened loaf are low in calories but packed with nutrients. One cup contains 54% of the recommended daily intake of vitamin C, required for tissue growth and repair. Like other berries, they’re also rich in potent antioxidants, which protect against cell damage.

Servings
8 to 10
Prep Time
10 min
Duration
80 min

Ingredients

  • 6 Medjool dates, pitted and torn
  • 1/4 cup boiling water
  • 3 tbsp melted coconut oil
  • 1½ cups frozen raspberries, divided
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1½ cups almond flour
  • 1 cup unsweetened desiccated coconut + additional for top
  • ½ cup whole-grain spelt flour
  • 3 tbsp granulated monk fruit sweetener (TRY: NOW Real Food Organic Monk Fruit 1 to 1 Sugar Replacement)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 4 tsp sliced almonds, option

Preparation

  1. Preheat oven to 350°F. Line the bottom of an 8½ x 4½-inch loaf pan with parchment paper and mist with cooking spray.
  2. To a medium heat-proof bowl, add dates, boiling water and oil; set aside for 5 to 10 minutes. Mash with a fork until mixture forms a smooth paste, or transfer to a small food processor and pulse until smooth. Let cool.
  3. In a small bowl, set aside a handful of raspberries. In a large bowl, mix remaining raspberries, date mixture, eggs and vanilla until combined. Stir in almond flour, coconut, spelt flour, monk fruit sweetener, baking powder, baking soda and salt. Stir in reserved raspberries, then scrape mixture into prepared pan, smoothing the top. Top with an additional sprinkle of coconut and almonds (if using).
  4. Bake until golden and a cake tester inserted in center comes out clean, 55 to 65 minutes. (Tip: Cover loaf with foil if browning too quickly.)
  5. Let cool in pan 10 minutes, then tip out loaf and transfer to a cooling rack.

Related: No-Sugar-Added Persian-Style Spinach & Herb Sauté

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 342
  • Carbohydrate Content 29 g
  • Cholesterol Content 47 mg
  • Fat Content 25 g
  • Fiber Content 7 g
  • Protein Content 8 g
  • Saturated Fat Content 12 g
  • Sodium Content 344 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 3 g