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!
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
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.
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