Just made another lovely recipe from the Superimmunity for Kids book; a lovely spice bread (or cake really) with vanilla frosting. And you really wouldn't know that it hasn't any refined sugar in! To be honest I found the icing too sweet so would probably add the apple juice concentrate gradually next time until it is to my taste. I'll post some photos soon.... if it doesn't get all eaten before then!
Spice Bread
Ingredients
1 1/2 cups Wholemeal flour
1/2 cup Wholemeal spelt flour (or soy flour if you have it)
1 tsp Bicarbonate of soda
2 tsp Ground cinnamon
1/4 tsp Grated nutmeg
1/4 tsp Ground allspice
1/2 cup Raisins
1/2 cup Chopped nuts (I used a mixture of almonds, cashews and walnuts)
1/2 cup Linseed (or sesame seeds)
3 eggs
3/4 Yoghurt
1/4 cup Butter, melted
1/4 cup Flax or Walnut oil
3/4 cup Apple juice concentrate
Recipe
1. Preheat oven to gas mark 4 (350 degs F/ 180 degs C). Grease a 2lb loaf tin.
2. Sift together the flours, bicarb and spices.
3. Add the raisins, nuts and seeds and mix well.
4. In another bowl beat the eggs, yoghurt, melted butter, oil and apple juice concentrate until blended.
5. Combine both mixtures until blended (but don't over mix).
6. Pour into the prepared tin and bake for 40 mins.
Vanilla Frosting
Ingredients
6 oz Firm tofu
2 tsp Lemon juice
3 tbsp Apple juice concentrate
2 tsp Vanilla essence
1 tbsp Powdered vanilla (if you have it)
Recipe
1. Put the tofu in a blender and mash with a spoon.
2. Add the other ingredients and blend until a smooth mixture.
3. Chill to thicken the frosting.
4. Spread on your cake!
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