Whether you’re planning a menu for Passover or just looking for a gluten-free and delicious dessert option, this Raspberry Almond Flour Loaf is sure to be a crowd-pleaser.
This loaf features a moist and nutty base made with almond flour, which is naturally gluten-free and rich in protein and healthy fats. But just because it’s gluten-free doesn’t mean it’s lacking in flavor. With the tart sweetness of raspberries and the nutty richness of almond flour, this loaf is a taste sensation that’s sure to please. They add a burst of juicy sweetness and a pop of color that makes this loaf perfect for spring or summer.
Plus, it’s a breeze to make and can be enjoyed as a breakfast or snack on the go, or as a dessert with a dollop of whipped cream or ice cream. With just a handful of ingredients and a quick bake time, you can have a warm and fragrant loaf ready to slice and serve in no time.
So why wait? Try out this delicious gluten-free Raspberry Almond Loaf today and see for yourself why it’s sure to become a new favorite in your recipe collection!
Need other recipe ideas to add to your roster? Check out my other recipes here!
Raspberry Almond Flour Loaf
Author: Micah Siva
Makes: 1 loaf, serves: 8
Active time: 15 minutes
Total time: 1 hour
- 6 large eggs, separated
- ⅓ cup sugar
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- ½ teaspoon lemon zest
- ¼ teaspoon sea salt
- ¼ almond milk
- 2 ½ cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 cup frozen raspberries
- 1 tablespoon potato starch
- 2 tablespoons sliced almonds
Preparation:
- Preheat the oven to 325°F. Grease and line a l9x5-inch loaf pan.
- Using a stand mixer fitted with a whisk attachment, whip the egg whites and sugar until soft peaks form.
- In a large bowl, whisk the egg yolks, almond milk, vanilla, lemon zest, and sea salt.
- Add the almond flour, baking powder, cinnamon, and ginger to the egg yolk mixture. Mix with a spatula.
- Gently fold in egg whites, ½ cup at a time into the almond flour mixture until a batter forms.
- In a small bowl, toss the frozen raspberries and potato starch. Fold into the batter.
- Transfer the batter to the lined loaf pan, and sprinkle with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool in the pan before serving..