By Coyo Prep time: 45 mins
Serving: 6-8 people
INGREDIENTS
170g brown rice flour 1 tbsp ground almonds 1 tbsp coconut flour 170g coconut sugar 1 1⁄2 tsp cinnamon 1⁄2 tsp nutmeg 3-4 cloves 1 1⁄4 tsp bicarbonate soda 1⁄4 tsp baking powder 1⁄4 tsp salt 1 egg 60g Coyo Natural Coconut Milk Yoghurt 1 medium ripe avocado, pitted 230g butternut squash purée (boil a medium size squash, diced,
then either mash or put in a blender to puree. You could also use a tin of pureed pumpkin, often found in the world foods section of supermarkets) 2 tbsp maple syrup 1⁄2 tsp vanilla paste Two handfuls of walnuts, chopped 50g dark chocolate chunks (optional)
For the frosting 60g coconut cream 60g Coyo Vanilla or Natural Coconut Milk Yoghurt 2 tbsp maple syrup 2tbsp coconut oil, softened 1 tsp vanilla paste 1⁄4 tsp cinnamon (optional)
METHOD
Preheat the oven to 170̊C/ gas mark 3, grease and line a loaf tin.
Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt.
Blend together the eggs, yoghurt, avocado, squash purée, maple syrup and vanilla paste until smooth.
Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much halfway through cooking, place some baking paper over the top and let it continue to bake.
In the meantime, beat together the frosting ingredients, and then place in the fridge to thicken.
Once the loaf is cooked, leave to cool before spreading with the frosting.