Coffee and walnut loaf
- 250g tiger nut flour
- 85g walnuts
- 10g ground chicory (can sub for instant coffee)
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon coconut butter (can sub for regular butter or almond butter if you need)
- 1 tablespoon honey (can sub for maple syrup for vegan version)
- 1 tablespoon apple cider vinegar
- 3 teaspoons coffee extract
- 1/2 teaspoon vanilla extract
- 150ml filtered water
For the cream frosting
- 1 tub Nush almond cheese natural flavour – find in many supermarkets
- 1 tablespoon maple syrup
- 1 teaspoon coffee extract
- Handful blueberries
- Handful banana chips
- 1 tablespoon crushed walnuts
Preheat the oven to 180C/Gas 4. Line a small (450g) loaf tin with baking parchment so that it hangs over the long sides of the tin (this will help you to remove the loaf once its cooked).
Place the tiger nut flour, walnuts, chicory (or coffee) and bicarbonate of soda into a food processor and pulse briefly to combine. Then add the coconut butter, honey (or maple), apple cider vinegar, coffee and vanilla extracts and water. Pulse again until you have a thick dough. Transfer into the loaf tin and using a spatula spread evenly. Bake for 45 minutes.
Remove from the oven and use the baking parchment to lift the loaf out of the tin and onto a wire rack. After around 5 minutes, carefully remove the baking paper and leave to cool fully.
Whilst cooling mix together the frosting ingredients using a hand or electric whisk. Store in the fridge.
Once the loaf has fully cooled spread over the frosting and top with the blueberries, banana chips and crushed walnuts. Serve with a steaming hot cuppa.