Ginger & Walnut Loaf
December 05, 2016
- 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.
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.