This is a soft and light loaf! Very fruity, moist and not too sweet. Without the icing it could be eaten for breakfast.The quinoa and flaxseed flours add super levels of fibre and protein. It is low sugar and egg free! Impress your freefrom friends with this surprising coloured bake.
Equipment
- Oven
- 24 x 8 x 8cm Deep Loaf Tin
- Baking Parchment
- Glass
- Hand Whisk
- 2 x Mixing Bowl
- Knife
- Wire Rack
- Blender
- Fridge
Ingredients
For the cake
- 6 Tbsp Filtered Water
- 1 Tsp GF Baking Powder
- 1 Tsp GF Baking Soda
- 70ml Almond Milk
- 100g Blackcurrants
- 100g Blueberries
- 40g Sultanas/Raisins
For the icing
- Half a Can of Coconut Milk
- Handful of Blueberries
Method
- Preheat the oven to 170°C.
- Grease a 24 x 8 x 8 cm deep loaf tin with coconut oil and line the bottom of the tin with baking parchment, or line the whole tin if you'd prefer.
- To make the flax “egg”, mix the milled flaxseed flour with the 6 tbsp of water in a glass and leave for 15 minutes to set. Stir now and again.
- Combine the quinoa flour, baking powder, baking soda and salt. Whisk lightly to remove any lumps.
- Seperately combine the maple syrup, plant milk and vanilla in a bowl then make a well in the centre of the dry ingredients and pour in the milk mix, followed by the coconut oil. Mix lightly to combine and then fold in the flax seed “egg” mixture that was set aside.
- Add the purple corn flour, blackcurrants, the blueberries and the saltanas/raisins and fold again until just combined. It will turn more of a grey than a purple at this point but dont worry!
- Quickly before the frozen fruit starts to freeze the coco oil and mix begins to stiffen, Pour the mix into the prepared tin and spread out.
- Bake for 20 minutes, turn the tin around in the oven and reduce the heat down to 130°C then bake for a further 20–30 minutes or until the top has formed a nice brown crust and a knife inserted into the loaf comes out clean.
- Leave to cool on a wire rack in the tin for about 30 minutes, then remove from the tin.
- Whilst the loaf is cooling make the icing by combing all of the icing ingredients in a blender and whizz until you have a smooth and creamy consistency.
- It will be very runny so place in the fridge or freezer for 10 mins to stiffen whilst loaf is cooling.
- When loaf is cooled and icing slightly set, spread all over your loaf and decorate with extra berries, coconut chips or whatever you fancy.
- Top with extra coconut chips, currants & blackcurrants then place back in fridge to set the icing further.
- When ready to serve, slice with sharp knife. Eat & enjoy!
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