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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.
- Preheat oven to 350°F. Line the bottom of an 8½ x 4½-inch loaf pan with parchment paper and mist with cooking spray.
- 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.
- 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).
- 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.)
- Let cool in pan 10 minutes, then tip out loaf and transfer to a cooling rack.
- 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