You read that right, it's highly possible to make the perfect loaf that contains no added sugar and still 100% delicious. I love making desserts that can double as breakfast, that way you can have your cake and eat it too.
2 cups almond flour
1 cup buckwheat flour
1/2 cup freshly squeezed blood orange juice (or regular orange)
1 tsp baking powder
1 tbsp lemon zest
Juice of 1/2 lemon
1/4 cup plant milk
2 tbsp cashew butter (or almond butter)
For the glaze:
1/3 cup cashew butter (or almond butter)
Juice of 1/2 lemon (add to taste)
1/4 cup plant milk (add gradually to reach a glaze consistency)
Shredded coconut, lightly toasted
Add all ingredients (except those for the glaze) into a mixing bowl and mix well. The batter will be quick thick. Transfer the batter into a loaf pan and bake for approximately 30-35 minutes at 180C or until a skewer inserted comes out clean. Remove from the oven and leave to cool completely on a cooling rack.
Meanwhile, in a medium bowl, add all ingredients for the glaze and whisk well with a spatula. Add more plant milk very gradually to thin the mixture until it forms a glaze consistency. Glaze the loaf generously and sprinkle on toppings. Let it set in the refrigerator for a few minutes. Slice and enjoy!
Store the loaf in a sealed container. Keep refrigerated. Lasts up to 5 days.