If you’re a fan of the deep, rich flavour of molasses and the spice of ginger, this loaf is for you! Made with oat flour and cinnamon, this loaf is equipped with blood sugar balancing properties and is satisfyingly dense. You’ll definitely want to bring this gluten-free treat to your next holiday party.
Instructions
1
PREP: Soak cashews overnight or in hot water for 30 minutes.
2
PREHEAT: oven to 350F. Line a loaf pan with parchment paper.
3
SIFT: the dry ingredients together and mix the wet ingredients together. Combine the dry ingredients into the wet ingredients and mix well.
4
POUR: batter into the prepared loaf pan, spreading in an even layer.
5
BAKE: the loaf for 20-30 minutes or until a knife comes out of the loaf clean. Cool the loaf fully.
6
PROCESS: soaked cashews, maple syrup, a pinch of salt, vanilla extract, 1 tsp of lemon juice and water in a food processor, slowly adding the water until a smooth consistency is achieved.
7
DRIZZLE: the maple cashew drizzle over top of the loaf. Consume within 2 days.
8
Substitutions: No oat flour? Try another favourite gluten-free flour.
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