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

  1. Preheat the oven to 180 degrees Celsius and grease a 1lb loaf tin with coconut oil.

  2. In a bowl, combine all ingredients.

  3. Pour the mixture into the prepared tin and bake for 40 minutes or until a knife comes out clean.

  4. Remove from the oven and allow to cool for 10-15 minutes before removing from the tin.

  5. Allow the bread to cool completely before icing.

Icing method

  1. Combine all ingredients and blend in a food processor or vitamix until smooth.

  2. Allow to cool in the fridge for at least one hour to thicken.

  3. Spread the icing over the bread and finish with chopped freeze-dried raspberries. Enjoy!

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