Ingredients
16
Time
45m
Serves
6
Recipe by Megan Horsley
Ingredients
16
Time
45m
Serves
6
Dessert
Gluten-Free
2 cups
Gluten-free Oat Flour
fine
2 tsp
Baking Powder
1/2 tsp
Baking Soda
2 tsp
Ground Cinnamon
2 tsp
Ginger Powder
1/2 tsp
Kosher Salt
1/2 cup
Coconut Sugar
1 Tbsp
Ginger
minced
5 Tbsp
Molasses
unsulfered
2
Large Eggs
beaten
1/2 cup
Avocado Oil
2 tsp
Lemon Juice
divided
2/3 cup
Cashews
2 Tbsp
Maple Syrup
1/2 tsp
Vanilla Extract
4 Tbsp
Filtered Water
1
PREP: Soak cashews overnight or in hot water for 30 minutes.
2
PREHEAT: oven to 350F. Line a loaf pan with parchment paper.
3
SIFT: the dry ingredients together and mix the wet ingredients together. Combine the dry ingredients into the wet ingredients and mix well.
4
POUR: batter into the prepared loaf pan, spreading in an even layer.
5
BAKE: the loaf for 20-30 minutes or until a knife comes out of the loaf clean. Cool the loaf fully.
6
PROCESS: soaked cashews, maple syrup, a pinch of salt, vanilla extract, 1 tsp of lemon juice and water in a food processor, slowly adding the water until a smooth consistency is achieved.
7
DRIZZLE: the maple cashew drizzle over top of the loaf. Consume within 2 days.
8
Substitutions: No oat flour? Try another favourite gluten-free flour.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
