Spiced Pumpkin and Walnut Loaf

MAKES ONE CAKE

170g brown rice flour 1 tbsp ground almonds 1 tbsp coconut flour 170g coconut sugar 1 and a half tsp cinnamon Half a tsp nutmeg 3-4 cloves

1 and a quarter tsp bicarbonate soda

Quarter tsp baking powder Quarter tsp salt 1 egg

60g CO YO Natural Coconut Milk Yoghurt

1 medium ripe avocado, pitted

230g pumpkin puree OR butternut squash puree for a lighter colour

2 tbsp maple syrup Half a tsp vanilla paste Two handfuls of walnuts, chopped

50g dark chocolate chunks (optional)

60g coconut cream

60g CO YO Vanilla or Natural Coconut Milk Yoghurt

2 tbsp maple syrup 2 tbsp coconut oil, softened 1 tsp vanilla paste Quarter tsp cinnamon (optional) ● Preheat the oven to 170°C, grease and line a loaf tin.

● Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt. Blend together the egg, CO YO, avocado, pumpkin puree, maple syrup and vanilla paste until smooth.

● Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much half way through cooking, place some baking paper over the top and let it continue to bake.

● In the meantime, beat together the frosting ingredients, then place in the fridge to thicken. Once the loaf is cooked, leave to cool before spreading with the frosting.