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Recipes

Ginger & Walnut Loaf

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Ingredients

  • 1 & 3/4 Cups of Gluten Free Oats (175g)
  • 2 Teaspoons of Cinnamon
  • 2 & 1/2 Teaspoons of Ground Ginger
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Baking Powder
  • 1/2 Cup of Melted Coconut Oil (125ml)
  • 1/2 Cup of Maple Syrup (125ml)
  • 2 Eggs
  • 75g of Walnuts

For the Icing:

  • 1 Can of Coconut Milk, Cold
  • 2 Tablespoons of Maple Syrup

This is completely irresistible- it’s quickly becoming my most made and craved treat. I’ve been raving about it for a few weeks now and I’ve been itching to share it with you! The loaf is made from gluten free oats and loads of yummy spices and the walnut chunks pick up all the flavour as they bake. It tastes gorgeous on it’s own but it’s hard to beat smothered in the pillowy soft frosting. Walnuts are a great source of omega 3’s, full of Vitamin B and amazing for your heart health while the cinnamon and ginger pack their own anti-inflammatory and immune boosting nutritional punch too.IMG_1586

Preheat the oven to 180’C.

To make oat flour, simply blitz the gluten free oats in your food processor on high speed until fine. Add them to a large bowl with the spices, baking powder and salt and mix well.

In another bowl combine the eggs, melted coconut oil and maple syrup.

Gradually add the wet ingredients into the dry, while mixing.

Roughly chop the walnuts, then fold them into the mixture.

Grease your bread tin with a little coconut oil. Scrape the mixture into the bread tin and spread it out evenly. Bake at 180’C for about 40 minutes, or until a knife inserted into the middle comes out clean.

Take out the loaf and leave it to cool completely on a wire rack. When it’s cool  make the icing.

Scoop the coconut cream from the top of a cold can of coconut milk, keep the water for something else. Add it to a large bowl with the maple syrup and whisk, by hand, until smooth.

When the loaf is completely cool smother it in the icing and slice.

6 Comments to Ginger & Walnut Loaf

  1. Elaine Dunne says:

    I just made this and it’s absolutely divine! The spices are beautiful. Thank you

  2. Sarah says:

    Could I use honey instead of maple?
    Can’t wait to make it!

  3. Siobhan Healy says:

    I just made this cake – it’s really lovely, however, it broke up on me when removed from tin. It’s completely baked inside, I left it in about 45 mins or so. I’m wondering is it anything to do with the oil, but I measured it exactly when melted?…

    • Indy Power says:

      Hi Siobhan, glad you still liked it! It is quite a crumby cake but it shouldn’t be crumbly (if that makes sense!). Leaving it to cool completely before removing it from the tin is really important so maybe that was it? Hope it works out better next time!x

  4. Michelle says:

    I have oat flour already made up is 175g still the appropriate amount to use?