Raspberry and yoghurt loaf (v)

A sweet bread that is best after sitting for a day or two.
Serves 10.

Adapted from a raspberry and yoghurt cake in the Telegraph

Original post (with pictures) here.

3 tbsp coconut oil, melted
1 tbsp chia seeds
75g (1/2 cup) maple syrup
150g (1 cup) soy yoghurt, or other yoghurt of choice
2 tbsp (30ml) almond milk
1 tsp vanilla
260g (2 cups) plain flour
2 tsp baking powder

150g (~1 cup) + 150g (~1 cup) raspberries, divided
110g (1/2 cup) caster sugar

1. Preheat your oven to 180'C (350'F) and prepare a rectangular loaf tin.
2. Combine the coconut oil, chia seeds, maple syrup, yoghurt, milk and vanilla in a bowl. Add the flour and baking powder and beat well to combine, with electric beaters or by hand. The mixture will be quite thick.
3. Stir in approximately 1 cup of raspberries and transfer the batter to your prepared tin.
4. Bake for approximately 40 minutes, or until a skewer inserted into the loaf comes out clean.
5. Heat the remaining cup of raspberries and caster sugar in a saucepan over low heat until the sugar is dissolved. Allow to cool. Spread over the top and sides of the loaf when it has cooked and cooled.