I wanted to make icing without the crazy amounts of confectioner's sugar. So, I started playing around and came up with this delicious creation! I hope you like it!!
~Vegan & Gluten-Free~
Ingredients:
4 tbsp brown rice flour
1 cup plant milk
1/4 tsp salt
3 tbsp coconut butter
1 1/2 tbsp coconut oil
1/4 cup cashews (soaked in ~1/2 cup water for abut 10 minutes)
3 tbsp honey
rind grated from 1 lemon
1/3 cup lemon juice (freshly squeezed)
Place cashews in a small dish and cover with water to submerge all cashews and set aside. In a small pot over medium heat warm up plant milk and stir in flour and salt. Whisk constantly until it becomes a smooth thick consistency, add lemon juice and whisk until well combined and mixture becomes thick again. Remove from heat and allow it to cool to about room temperature. In a food processor, add soaked and drained cashews, coconut butter, coconut oil, milk/flour mixture, lemon rind and honey. Process until smooth, for about 5 minutes depending on the your food processor. Store in fridge in an air tight container until you are ready to decorate cake or cup cakes and serve to enjoy immediately.
Makes about 2 1/2 cups of icing
Prep & Make times:
Prep ~ 5 minutes
Making ~10 minutes
Total time ~15 minutes
Love the Power of Food:
Coconut Butter
Coconut butter is pretty much the meat of the coconut ground into a paste. It is great as a butter substitute for baking, as a spread on toast or added to a smoothie or oatmeal for a rich and creamy flavour. It has fibre, which coconut oil does not have, and it also contains nutrients such as protein, iron, magnesium and potassium. The saturated fat found in coconuts is a medium-chain triglyceride. This kind of saturated fat can be more easily converted to energy in the body, and has been show to help with weight loss when consumed in moderate amounts.
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