Almond & Ginger Loaf

This nourishing loaf is super easy to whip up, I love whipping one up on a Sunday night to see me through the week. The frosting is a delicious addition but it can easily be made without the frosting for school lunches or a healthier treat.

Ingredients:

85g Almonds (substitute for almond meal if not using a Thermomix)

85g Tapioca flour

100g Dried dates

10g Ginger

5g Cinnamon

1/2 tsp Baking soda

1 tsp Apple cider vinegar

3 Eggs

1/4 cup Olive oil

Optional - 1/4 cup of coconut sugar and a dash of vanilla extract

Frosting:

1 cup Loosely packed dried dates, soaked in boiling water for 10 minutes

2 Tbs Coconut oil

2 Tbs Coconut cream (thick part only), chilled

Thermomix directions:

1. Mix dry almonds, tapioca flour, dried dates, ginger, cinnamon and coconut sugar if using for 15 seconds on speed 10.

2. Add baking soda and pour apple cider vinegar on baking soda.

3. Add eggs and olive oil and mix for 5 seconds on speedy 5.

5. Pour into a loaf tin greased with coconut oil and lined with baking paper.

6. Bake on fan bake for approximately 30 minutes.

7. Drain dates well, then blend with coconut oil for 30 seconds on speed 10.

8. Add coconut cream and blend for a further 30 seconds until thick and smooth.

Food processor directions:

1. Mix almond meal, tapioca flour, dried dates, ginger and cinnamon until combined and dates chopped finely.

2. Add baking soda and pour apple cider vinegar on baking soda.

3. Add eggs and olive oil and mix until smooth.

5. Pour into a loaf tin greased with coconut oil and lined with baking paper.

6. Bake on fan bake for approximately 30 minutes.

7. Drain dates well, then blend in a blender, mini food processor or stick blender with coconut oil until completely smooth.

8. Add coconut cream and blend for a further 30 seconds until thick and smooth.

Merry Christmas!

xx Brydie