Macaron Bread with Raspberries and Basil

Macaron Bread with Raspberries and Basil
This recipe by sneh from Cook Republic is basically it. Not really that much more to add. It’s a fun thing to play with the term (and flavors of) “macaron”, because i’d usually never try to make these. but turned into a macaraon like bread (or cake, much rather), I’m game! Sneh recommends you eat it toasted and smothered in honey. We did just that and it actually tasted amazing. Half bread and half cake, it’s the perfect thing for your next brunch.[gap height=”20″]

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PS: The only things i adapted from the original recipe is that I added a little bit more basil than indicated (ooops). I quite like things intense (insert smirk). And instead of vanilla extract I used real vanilla from one whole bean.[gap height=”20″]
Macaroon Bread with Raspberries and Basil
Recipe by Cook Republic
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2 cups desiccated coconut, toasted
1 cup almond meal
1 cup wholemeal flour
1/2 cup raw sugar
2 teaspoons baking powder
pinch of salt
3/4 cup coconut milk
4 eggs, lightly beaten
1 vanilla bean, scraped
1 cup frozen raspberries/berries
1 bunch finely fresh basil leaves, very finely chopped
extra raw sugar for topping
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Pre-heat oven to 180 C / 350 F. Grease and line a loaf tin with baking paper. Place coconut, almond meal, flour, sugar, baking powder and salt in a large bowl and mix to combine. Add coconut milk, egg and vanilla. stir gently with a wooden spoon until completely combined. Stir through raspberries and basil. Spoon batter into the prepared tin. sprinkle with extra raw sugar. Bake in the pre-heated oven for approximately 45 to 55 minutes until cooked through.

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