Clementine and Gingerbread Loaf
VEGAN – DAIRY-FREE
325g plain flour
40g ground almonds
1 teaspoon of ground cinnamon
1 1/2 teaspoons of baking powder
150g caster sugar
Zest of 3 clementine/2 oranges
Juice of 2 clementine/1 orange
1/2 teaspoon of vanilla extract
2 teaspoons of orange extract
270ml Nush Natural Almond M.lk Yog
175ml dairy-free m.lk
FOR THE FROSTING
100g icing sugar
300g Nush Natural Almond M.lk Spread
1 tablespoon of corn flour
1/2 teaspoon of orange extract
Mini gingerbread men
Preheat oven to 180 degrees and grease or line a loaf tin.
In a bowl combine the flour, ground almonds, baking powder, cinnamon and sugar.
Next in separate bowl combine the zest and juice from the clementine/oranges, vanilla and orange extract, Nush Natural Almond M.lk Yog and dairy-free m.lk.
Combine the two until mixed well and then pour the mixture into the loaf tin.
Bake in the middle of the oven for 45-50 minutes until a toothpick comes out clean.
Whilst the loaf is cooking use an electric or hand whisk to combine the icing sugar, Nush Natural Almond M.lk Spread, corn flour and orange extract. Place the bowl immediately in the fridge to cool and harden.
Once the loaf is cooked, allow it to cool completely before removing from the tin.
Cover with the frosting and decorate with mini gingerbread men, flaked almonds and a dusting of cinnamon should you wish. Slice and enjoy!