Plant-Based Lemon and Blueberry Loaf Recipe from the Book
Ingredients
- 2 ripe bananas
- 6 tbsp coconut oil
- 400 g ground almonds
- 30 g coconut flour
- a scraping of seeds from a vanilla pod
- 1 tsp ground cinnamon (preferably Ceylon)
- 180 g blueberries
- frozen or fresh
- 1 lemon
- 70 g, cashews (soaked overnightin cold water)
- 5 tbsp almond milk (or your go-to plant- based milk)
- 1 tsp maple syrup (or your go-to liquid sweetener, OPTIONAL)
Preparation
Preheat the oven to 180°C/350°F/gas mark 4
Mash the bananas in a large bowl. Melt the coconut oil in a bowl set
Over a pan of simmering water. Add the coconut oil to the bananas
And mix
Add the ground almonds, coconut flour, vanilla seeds and cinnamon
And give everything a good mix. Lastly, add the frozen or fresh
Blueberries, folding in gently
Tip the mix into a loaf tin that has been lined with baking
Parchment, smoothing down with the back of a spoon and making sure it’s level and even. Place in the oven for 30 minutes to bake until golden brown on the top
For the icing, grate the zest from the lemon and set aside. Squeeze the juice from the lemon. Combine the cashews, almond milk, 2 tsp lemon juice and syrup in a food processor or blender and blend for
A good 5 minutes or so until completely smooth. Set aside. Ice the cake once cool and sprinkle over the lemon zest and toasted coconut flakes, to top