Raspberry & Lavender Bake by SpamellaB

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  • 100g brown rice flour
  • 100g oat flour
  • 100g coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarb of soda
  • 100g apple puree
  • Brine from 1 x can chickpeas
  • 50ml almond milk
  • 30ml Mr Fitzpatrick’s Raspberry & Lavender no added sugar cordial
  • 1 teaspoon vanilla extract
  • 100g fresh or frozen raspberries

  • To decorate –
  • 3 tablespoons coconut milk powder
  • 2 teaspoons raspberry powder
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • Freeze-dried raspberries
  • Dried rose petals
  1. Preheat the oven to 180 degrees C and grease and line a loaf tin.
  2. Mix together the flours, coconut sugar, baking powder and bicarb in a bowl.
  3. Whisk together the apple puree, chickpea brine, almond milk, cordial and vanilla until frothy.
  4. Pour this into the dry ingredients and stir well to combine. Fold in the raspberries gently.
  5. Spoon into the tin and smooth out evenly. Bake for 35-40 minutes until firmed up and golden. Leave to cool then pop out of the tin and onto a wire rack.
  6. Whisk together the coconut milk powder, raspberry powder, water and maple syrup until you have a slightly runny consistency.
  7. Drizzle this over the loaf then sprinkle over the freeze-dried raspberries and rose petals.

Recipe creation and photography by spamellab.com

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Mr Fitzpatrick's Vintage Cordial
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Baking/Desserts, Food, Vegan