Popular Conditions & Diets
Ingredients
16
Time
45m
Serves
6
Recipe by Megan Horsley
Ingredients
16
Time
45m
Serves
6
2 cups
Gluten-free Oat Flour
fine
2 tsp
Baking Powder
1/2 tsp
Baking Soda
2 tsp
Ground Cinnamon
2 tsp
Ginger Powder
1/2 tsp
Kosher Salt
Dessert
Gluten-Free
1/2 cup
Coconut Sugar
1 Tbsp
Ginger
minced
5 Tbsp
Molasses
unsulfered
2
Large Eggs
beaten
1/2 cup
Avocado Oil
2 tsp
Lemon Juice
divided
2/3 cup
Cashews
2 Tbsp
Maple Syrup
1/2 tsp
Vanilla Extract
4 Tbsp
Filtered Water
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.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
