Vanilla and Cinnamon Bread with Cashew Icing
Ingredients
- 1 cup spelt flour (or whole meal)
- 1/2 cup oat flour
- 1/3 cup brown sugar
- 1 tsp baking powder
- 2 medium mashed bananas (preferably ripe)
- 2 eggs or 2 flaxseed eggs (2 tablespoons flaxseed + 6 tablespoons water)
- 3/4 cup almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla paste (or essence)
- 2 tsp cinnamon
- 1 tsp nutmeg
Icing
- 3/4 cup raw cashews, soaked for 2-3 hours and rinsed
- 2 tablespoons melted coconut oil
- 2 tablespoons raw honey
- 1 teaspoon vanilla essence
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 3/4 teaspoon cinnamon
- Freeze dried raspberries to decorate (optional)
Preparation
Preheat the oven to 180 degrees Celsius and grease a 1lb loaf tin with coconut oil.
In a bowl, combine all ingredients.
Pour the mixture into the prepared tin and bake for 40 minutes or until a knife comes out clean.
Remove from the oven and allow to cool for 10-15 minutes before removing from the tin.
Allow the bread to cool completely before icing.
Icing method
Combine all ingredients and blend in a food processor or vitamix until smooth.
Allow to cool in the fridge for at least one hour to thicken.
Spread the icing over the bread and finish with chopped freeze-dried raspberries. Enjoy!