Ingredients
Batter
- 2 tbsp ground chia seeds
- 5 tbsp water
- 1 cup oat flour
- 1+1/4 cup all purpose gluten-free flour
- 3/4 cup white sugar
- 1/4 cup desiccated/shredded coconut
- 1/2 tsp baking soda
- 1+1/2 tsp baking powder
- 1/4 tsp salt
- zest of 2 limes divided
- juice of 2 limes
- 1/2 cup vegan butter or dairy free spread softened
- 1/4 cup almond milk or rice milk or oat milk
- 3/4 cup coconut milk canned, full fat
- 1 tsp vanilla extract
Coconut Glaze
- 1/4 cup coconut milk canned, full fat
- 2 tbsp icing/powdered sugar
Method
- Preheat oven to 180C/360F
- In a small bowl, mix together the ground chia seeds with water
- Set aside to thicken
- In a large mixing bowl, combine oat flour, gluten-free flour, sugar, desiccated coconut, baking soda, baking powder and salt. Mix until well-combined
- Add in the thickened chia seeds set aside from earlier, lime juice, 3/4 of the lime zest (reserving some for the topping), softened butter/spread, almond milk, coconut milk and vanilla extract
- Mix the batter until the wet and dry ingredients are well-combined with no lumps
- Grease a loaf pan with vegan butter/dairy free spread or line it with parchment paper
- Pour the batter into the loaf pan (smoothing it out on top if need be)
- Bake for 50 minutes or until a toothpick/knife inserted through the centre of the loaf comes out clean (with no wet batter sticking to it)
- Let the loaf cool
- In a small bowl, whisk together the 1/4 cup of coconut milk with the powdered sugar until smooth
- Let the loaf cool completely before removing it from it’s tin (at least 1 hour)
- Poke holes all over the top surface of the loaf
- Pour the glaze over the top of the loaf, letting it soak in
- Top with more desiccated/shredded coconut and the remaining lime zest set aside from earlier (optional)
- Slice and serve!
