Almond Coconut Loaf with a Bilberry Base

I love fresh blueberries, especially the lovely bilberries found in the Icelandic highlands (and in some other parts of the world). There are generations of Icelandic people (mostly younger people) that have never tasted bilberries and most children don't know what they are. I am born in 1974 so it's not like I am a hundred but I still remember when I took trips in the autumn to collect bilberries and they were considered an absolute treat. They normally grow in valleys, in shaded hills and can be hard to find unless you know what you are looking for. The bilberries are smaller, sweeter and darker than normal blueberries. They contain an absurd amount of antioxidants and they look kind of wild strawberries look opposed to normal strawberries. Anyway...if you ever get the chance to taste bilberries (called Aðalbláber in Icelandic) in Iceland, don't miss out on it. Growing in the fresh air and clean water makes them of course even healthier than other bilberries in the world...or so we like to think.

Don't worry though, you don't need to go all the way to Iceland to collect bilberries for this recipe, just use normal blueberries...they are nice as well. You can also use any sweet and ripe berries which are in season.

You will need a basic loaf tin to make the loaf (I prefer to use the ones made from silicon). Also note that if you can't find almond flour (usually found in the health food store) you can grind your own in a food processor.

A fantastic gluten free loaf

This recipe is:

  • Gluten free
  • Lactose (dairy) free

Almond Coconut Loaf with a Bilberry Base

Makes one loaf


The Cake:

  • 75 grams (2½ oz) desiccated coconut
  • 2 eggs (please use free range eggs)
  • 6 tablespoons agave nectar
  • 4 tablespoons ground almonds (or almond flour)
  • 2 tablespoons coconut oil
  • 2 tablespoons rice flour
  • 2 teaspoons vanilla extract (from a health food store)
  • ½ teaspoon aluminium free and gluten free baking powder

The Bilberry Base:

  • 100 grams (3½ oz) almonds, chopped finely
  • 6 tablespoons agave nectar
  • 4 tablespoons bilberry or blueberry jam (without added sugar)
  • 3 tablespoons rice flour
  • ½ teaspoons almond extract (from a health food store)



  1. First prepare the cake: In a medium bowl, mix together 2 tablespoons coconut oil, 2 eggs and 6 tablespoons agave nectar. Add the 75 grams desiccated coconut and 2 teaspoons vanilla extract.
  2. In a small bowl, sift together 2 tablespoons rice flour, 4 tablespoons ground almonds and ½ teaspoon baking powder. Add to the medium bowl and mix well.
  3. Next, prepare the bilberry base: Start with chopping the 100 grams almonds finely.
  4. In a small bowl, mix together the almonds, 6 tablespoons agave nectar, 4 tablespoons bilberry jam, 3 tablespoons rice flour and ½ teaspoons almond extract.
  5. Lightly grease the silicon loaf tin with a few drops of coconut oil.  
  6. Pour the bilberry batter into the loaf tin and make sure that the corners have batter as well.
  7. Pour the coconut batter from the medium bowl into the loaf tin.
  8. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 25 minutes.


  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • Add a handful of chopped, dark chocolate for an extra special treat.
  • The loaf freezes well.
  • You can use either almond flour or you can grind almonds in the food processor. Blend until the almonds resemble a course flour (this might take 2-3 minutes). Be careful not to blend so much the flour becomes oily.
  • You can use maple syrup instead of the agave nectar.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.