| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
Loaf
- 225 g gluten free self raising flour
- 140 g maple syrup or xylitol
- 1 tsp cinnamon powder
- 90 ml Extra virgin olive oil
- 180 ml Almond or coconut milk
- 1 medium eating apple peeled and cubed
- 150 g Fresh raspberries
- 1 tsp Baking powder
- 1 tsp vanilla essence
Cashew frosting/cream
- 3/4 cup cashews soaked for 2 hours in water
- 3/4 cup Almond or coconut milk
- 2 tbsp maple syrup
- 1 tbsp Coconut Oil
- 1 tsp vanilla essence
Ingredients
Loaf
Cashew frosting/cream
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Instructions
Loaf
- Preheat the oven to 180C and line and grease a loaf tin.
- Sift the flour, baking powder, and cinnamon into a bowl and add the xylitol.
- Add the oil, milk and vanilla essence and mix until thoroughly combined. Toss in the berries and apple.
- Pour into the loaf tin and bake for approx 40 minutes or until golden brown and a skewer comes out clean.
- Allow to full cool while you prepare the topping.
Cashew cream/frosting
- Drain the cashews and then put all of the ingredients into a high speed blender. Blend until smooth – add extra milk depending on preference of consistency.
- Place in freezer/fridge for 30 minutes to allow to set
- Pour the cashew cream over the loaf and top with fresh berries. Store in fridge until ready to serve.
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