Ingredients

The following ingredients have 1 Servings
  • 1/4 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups butternut squash puree * ((pumpkin would work too))
  • 3/4 cup coconut sugar
  • 1/4 cup aquafaba ((liquid from a can of chickpeas, a.k.a chickpea brine))
  • 1 1/2 cups spelt flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup cashews
  • 1/4 cup pure maple syrup
  • 1/4 cup butternut squash puree ((or pumpkin))
  • 1 1/2 tsp cinnamon
  • 1/4 cup non-dairy milk

Instruction

  • Pre-heat your oven to 350 degrees F.
  • In a small cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
  • In a medium bowl, mix the squash puree, coconut sugar and aquafaba and set aside.
  • In a small mixing bowl, sift the flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
  • Whisk the dry ingredients into the wet until combined.
  • Pour in the milk/vinegar mixture and stir just until combined. The batter should be nice and fluffy. Do not over mix!
  • Pour batter into a bread pan that has been lightly sprayed with cooking oil.
  • Bake 45-50 minutes until a toothpick comes out clean.
  • Let cool for 10 minutes in the pan on a wire rack before unmolding.
  • While the bread is cooling, make the icing. Combine all ingredients in a high speed blender and blend until smooth.
  • When the bread is cool, use a spoon to drizzle the cinnamon squash icing over the bread.
  • Enjoy!