If you’re looking for that perfect Autumn afternoon tea snack minus the guilt, then look no further than this easy Savoury Sauerkraut & Coconut Loaf.


  • 3/4 Cup Coconut Flour
  •  1/2 cup Blanched Almond Meal
  • 2 tsp Baking Powder
  • 6 Free Range Eggs
  • 1/2 Cup Raglan Coconut Yoghurt
  • 1/4 Cup Coconut Milk
  • 3/4 Cup Be Nourished Sauerkraut (I used their ‘Amala Curry’ flavour)
  • 1/4 Cup Maple Syrup
  • 1 Tsp Vanilla Essence
  • 1/4 Cup Coconut Oil (melted)
  • Pinch of Salt


  1. Heat the oven to 180C and grease a 9×5 inch loaf pan with coconut oil.
  2. Add all ingredients to a blender or food processor.  Blend on a low setting, pulsing a few times. Be careful not to over mix.
  3. Spoon the mixture into your greased pan and bake for 35-40 minutes or until a knife comes out clean.
  4. Set aside to cool for 5 minutes before removing the loaf from the pan.
  5. Serve sliced, warm or cold or with your favourite toppings.

Note: It is not advisable to use a smaller sized tin for this amount, it will result in a longer cooking time and a thicker, tougher loaf.

This loaf will keep in the freezer for up to 3 weeks.

This recipe was created by Thibah (The Tilba Tree), using Raglan Coconut Yoghurt.

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Indian Spiced Chickpea Stew & Coconut Raita
  • Raspberry ‘icecream’ (df, rsf, v, gf)
  • Buckwheat Bircher
  • Coconut Yoghurt Superfood Bark (df, gf)