Caribbean Sweetbread with Kombucha Twist
Ingredients
- 225g plain flour
- 135g desiccated coconut
- 1.5 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
- Extra sugar and water for glaze
Preparation
In a large bowl, combine the flour, coconut, baking powder, sugar, cinnamon, and nutmeg, and mix well.
Rub the butter into the mixture.
Add the cherries, peel, raisins, and sultanas, and mix to distribute evenly.
Add the Kombucha and mix until well combined.
Spoon into a lined loaf tin and bake in a preheated oven at 180C for 1 to 1.5 hours, or until a skewer inserted comes out clean.
Optionally, for glaze, mix 1 tablespoon sugar with a small amount of water and brush over the hot loaf.
Leave to cool on a wire rack.