Blood orange and cherry coconut loaf

Directions

1. Pre-heat your oven to 180°C. Line a loaf tin with baking paper and spray the ends with olive oil.

2. In a large bowl, combine the tigernut flour, coconut flour, coconut sugar and baking powder until mixed will and no lumps are present.

3. Add the milk and diced blood orange. Stir well.

4. Gently fold through the cherries.

5. Pour your mixture into the loaf tin and tap on the bench a few times to remove any air bubbles.

6. Top the mix with thinly sliced blood oranges, and a generous sprinkle of coconut sugar.

7. Bake at 180°C for approximately 1 hour, or until a skewer comes out clean from the middle.

8. Allow to cool completely before removing from the tin and slicing for serving.