Ingredients - serves 8
3 tbsp instant coffee (mixed with 3 tbsp boiling water)
300 g self-raising flour (use gluten-free if needed)
180 g caster sugar
1.5 tsp baking powder
300 ml tiger nut, almond or any other milk
120 ml rapeseed oil (or other flavourless oil)
100g walnuts
100g tiger nut milk leftover pulp (just use extra walnuts if no tiger nuts
Topping
1 tbsp instant coffee (mixed with 1/2 tbsp boiling water)
125 g dairy-free margarine
320 g icing sugar
50g walnuts
Method
Mix the instant coffee and boiling water
Preheat the oven to 180ºC (fan) / 350ºF. Grease and line baking loaf
In a large bowl, combine the dry ingredients (flour, caster sugar and baking powder). In a jug, mix the wet ingredients (milk, oil and cooled coffee mixture), then add these to the dry ingredients
Stir in the chopped walnuts, then bake for 18-22 minutes until an inserted skewer or knife comes out clean.
Leave to cool. Then for the topping;
Mix the instant coffee and boiling water to a paste and leave to cool. In a food mixer or large bowl mix the margarine and icing sugar until fully combined, then add the coffee mixture
Spread over the loaf and sprinkle walnuts on top
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