Vanilla & Cinnamon Bread W/ Cashew Icing
Ingredients
- 1 cup of spelt flour (or whole meal)
- 1/2 cup of oat flour
- 1/3 of a cup of brown sugar
- 1 tsp of baking powder
- 2 medium mashed bananas (preferably ripe)
- 2 eggs - or 2 flaxseed eggs (2 tablespoons of flaxseed + 6 tablespoons of water)
- 3/4 cup of almond milk
- 1/4 cup maple syrup
- 2 tsp of vanilla paste (or essence)
- 2 tsp of cinnamon
- 1 tsp of nutmeg
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 your prepared tin and bake for 40 minutes (until knife comes out clean)
Whilst the bread is baking you can prepare your icing. (See method for icing)
Once the bread is baked, 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
METHOD FOR ICING - 3/4cup raw cashews , soaked for 2-3 hours and rinsed, 2 tablespoons of melted coconut oil, 2 tablespoons of raw honey, 1 teaspoon of vanilla essence, 1 teaspoon fresh lemon juice, 2 tablespoons of water, 3/4 teaspoon of cinnamon, freeze dried raspberries to decorate (optional)
Combine all ingredients and blend in a food processor or vitamix until smooth
Allow to cool in fridge for at least one hour in order for it to thicken
Spread the icing over the bread and finish off with the chopped freeze dried raspberries