Caribbean Sweetbread
Ingredients
- 225g plain flour
- 135g desiccated coconut
- 1 1/2 tsp baking powder
- 110g sugar
- 75g vegan butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 100g glacé cherries
- 100g mixed peel
- 150g raisins and sultanas
- 230ml pink grapefruit and guava kombucha
- a little extra sugar and water for the glaze.
- rub the butter into the mixture.
Preparation
Add the cherries, peel, raisins and sultanas and mix so that they are well distributed
Finally add the Kombucha and mix until everything is well combined
Spoon into a lined load tin and bake in a preheated oven at 180C for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the middle comes out clean
If you wish to glaze it then mix about 1 tbsp sugar in a small amount of water and brush over the top of the load while it is still hot. Leave to cool on a wire rack