A gluten-free and dairy free lime and coconut loaf that’s perfect for afternoon tea. Or whenever really.
I’m trying to update the old twimii recipe list and either correct the recipe or offer something better. One of the recipes is for avocado yoghurt which is made with a blend of avocado, dates, lemon juice and almond milk. It was okay but when I made the only alright vegan green tea brack I used a topping made with a blend of avocado, coconut oil, a little green tea, lime juice and zest, and maple syrup which I really liked. While the vegan green tea brack wasn’t great I used the topping on a lime and coconut loaf and it worked out great.
I like this topping so much that I’ve named it – sweet avocado and lime cream and it’s definitely my preferred alternative to the old avocado yoghurt. One thing I should say though is that it is not easy to get the avocado cream totally smooth if you have a standard blender – as opposed to the ones that cost hundreds of euro. So if you have a standard blender do mash up the avocado well before adding it to the blender. I also put the cream into a little electric spice blender I have, after having blended it in the large blender and this seemed to do the trick.
Although I had posted a photo of the lime and coconut loaf on abitmoreveg I never actually posted a recipe. So I made it again today. When I made it the first time I only had about 80g of ground almonds left so I made a tiny loaf with this and some desiccated coconut. I cooked it in a 7.5″ x 4″ loaf tin (it’s made of glass but it’s a loaf tin) and it’s only an inch or two in height. So it’s a tiny loaf but it’s full of flavour and I didn’t increase the ingredients because I don’t think it would have the right consistency if I did. It’s baked for a long time so the edges are dense and crispy but then it’s fudgy at the centre and I think if it was any larger it wouldn’t work. And this really works. It’s yummy. If you like tangy sweetness you should love this.