Vegan Matcha Loaf with Lemon Cashew Icing

This mean green loaf created by the talented vegan foodie Diana Kitson (@momentsofdi_) will keep you coming back for more – thank god it’s 100% guilt free!

INGREDIENTS:

1 cup plantbased milk (I used oat milk)

1 large avocado

2/3 cup apple puree

1 cup tigernut flour (I milled my own using peeled tiger nuts. If you prefer you can use tigernut flour)

1 cup banana flour (should be able to substitute with spelt)

1/3 cup rice malt syrup

1/4 cup matcha powder

3 TSPN baking powder

2 TSPN apple cider vinegar

1 TSPN bicarb soda

2 flax eggs

Handful of dried organic cranberries

METHOD:

Blend the avo, oat milk and apple puree. Add the rest of the ingredients except the cranberries and mix again. I used my Thermomix. Stir through the cranberries. Pour in a lined loaf pan and bake at 180C for 45 mins or until pressing down the centre of the cake bounces back.

ICING:

Blend 1/2 cup soaked cashews, juice and zest of one organic lemon, 1 TBSP rice malt syrup (or to taste) until desired consistency.

Decorate the cake with caramelised lemons (sprinkled coconut sugar on some sliced organic lemon and grill).

 

Love TFF xx

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