Ingredients
- 250g prunes or dates, pitted and chopped
- 250ml almond milk
- 1 teaspoon bicarbonate of soda
- 2 tablespoons maple syrup
- 2 bananas
- 200g brown rice flour
- 50g coconut sugar
- 2 tablespoons Linwoods Milled Organic Flaxseed
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
For the glaze
- 3 tablespoons almond butter
- 2 tablespoons maple syrup
- 4 tablespoons almond milk
- ½ teaspoon vanilla extract
- Chopped mixed nuts
Instructions
- Preheat the oven to 170 degrees C and grease a loaf tin.
- Put the dates or prunes and almond milk in a pan, bring to the boil and simmer for 5 minutes until softened slightly then remove from the heat and cool.
- Once cooled tip into a blender with the bicarb of soda, maple syrup and bananas and whizz up until thick and smooth.
- Mix together the flour, coconut sugar, flaxseed, baking powder, cinnamon and ginger then pour in the date/prune mixture and mix to combine.
- Spoon into the prepared loaf tin and smooth out evenly. Bake for 40 minutes until firm and golden. Leave to cool then place on a wire rack.
- Whisk together the almond butter, maple syrup, almond milk and vanilla until smooth and a little runny. Spoon this over the loaf and allow to drip down the sides. Sprinkle over the nuts now slice up and serve!