Chamomile, raspberry & walnut loaf
For the loaf:
2 x chamomile tea bags
2 tablespoons flaxseeds
2 large bananas
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
200g oat flour
100g ground almonds
75g coconut sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
50g walnut pieces
75g fresh or frozen raspberries
For the frosting:
150g coconut yogurt
1 teaspoon raspberry or beetroot powder
¼ teaspoon vanilla extract
1-2 tablespoons maple syrup (to taste)
2 tablespoons flaked almonds
2 tablespoons freeze-dried raspberries
Put the tea bags in a large mug and add 150ml boiling water. Leave for 10 minutes, then squeeze them out and discard.
Stir in the flaxseeds and leave for 10 minutes to form a gel.
Blend the bananas with the melted oil, vanilla extract & flaxseed until smooth.
Mix together the oat flour, ground almonds, coconut sugar, baking powder, bicarbonate of soda and walnuts in a bowl.
Pour in the blended banana mixture and fold in to form a batter. Spoon half of this into a greased loaf tin, scatter the raspberries over and spoon the rest over the top. Bake for 50 minutes at 180° at until risen, firm and golden (cover halfway through).
Leave to cool in the tin, then turn out onto a wire rack.
To make the frosting, beat together the yogurt and the powder, vanilla and maple syrup, then chill in the fridge until needed.
Once the loaf has cooled spread the frosting over then sprinkle over flaked almonds and freeze-dried raspberries.