NO JOKE… THIS WAS A HIT ON ONE OF MY FILM SETS THIS YEAR AS I LIKE TO BAKE FOR MY FELLOW CAST AND CREW FAMILY. I believe every set should have healthy options for everyone that taste super!!!
1 ¾ cup cashew flour
¼ cup arrowroot powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon sea salt
3 large organic eggs
1/3 cup melted coconut oil
¼ cup honey
½ cup freshly pressed lemon juice (this is essential that is freshly squeezed!)
zest of 4 lemons—don’t skimp on this!
1/3 cup nondairy milk of choice. I use almond
1 tablespoon honey
1 tablespoon almond mylk
½ teaspoon vanilla bean extract
2 tablespoons coconut butter
½ heaping tablespoon of coconut oil
¼ cup of unsweetened shredded coconut (can opt for lighter in fat version)
What to do:
-Set oven to 370 to warm up as you prep rest
-Grease up the inside of your loaf pan, preferably silicon one recycled cardboard
-Combine all the dry ingredients (flours, baking powder & soda, salt)
-Whisk up eggs, coconut oil, honey, lemon juice, zest, and almond mylk
-Combine wet with dry ingredients
-Pour in pan and bake about 45 minutes until edges welcome you by browning
-Check to see if the inside is set by poking with a chopstick or similar
-If it’s not ready and set enough in the middle, cover with foil and leave another 5 minutes
-Take out of oven and let set in pan until cooled.
-Combine all warmed and softened ingredients in small bowl
-wait until thick enough to drizzle and spread on top of bread that is cooled
-press in the coconut shreds to fully set the frosting onto the bread…
-leave in fridge until ready to eat.
Slice up and devour… but share, too!. .. It’s okay to drool… this is a decadently fresh bit of baking goodness!
For more delightfully delicious, sustainable, and good for you delights, follow my other passion project http://www.EATScommunity.org … and find the community on social media @EATScommunity ! Thank you :)