Root Vegetable Mini Loaves

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Step 1

Heat the oven to 350F. Sift the flour, baking powder, baking soda, salt, and spices in a large mixing bowl and stir to combine.

Step 2

Whisk the oil, 150g of brown sugar, 50ml of maple syrup, almond milk, apple cider vinegar, and 1 tsp vanilla paste in stand mixer fitted with the whisk on medium speed for 1-2 minutes until combined.

Step 3

Remove the bowl from the mixer, then sift in the flour mixture and gently fold it in with a metal spoon to make a thick batter. Fold in the grated vegetables, apples, sultanas, pecans, and desiccated coconut until thoroughly combined, but do not over mix.

Step 4

Divide the mixture equally between an oiled 12-hole mini-loaf tin. Bake for 20-25 minutes, until the sponge are golden and risen, and a skewer inserted in the center of each comes out clean. Leave the sponges to cool completely in the tin.

Step 5

Meanwhile, place 1 tablespoon of the coconut cream in a small bowl and set aside. Then, place the remainder in a small saucepan with remaining sugar, maple syrup, and 1/4 teaspoon vanilla paste. Warm the mixture over a low heat, stirring until the sugar dissolves. Mix the cornflour into the reserved coconut cream to a creamy paste, then, using a balloon whisk, whisk into the warm sauce until combined. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, until the drizzle reduces to a thick, syrupy consistency. Leave to cool.

Step 6

Put the icing sugar, vegan spread, and remaining vanilla in a mixing bowl and whisk with an electric hand whisk until combined. Add the vegan cream cheese and whisk until light and creamy, adding a splash of coconut cream if needed. Spoon the frosting into a medium piping bag.

Step 7

Turn the loaves out of the tin and pipe the frosting in a zip-zap motion along the top of each loaf. Using a teaspoon, drizzle the sauce over and sprinkle with the pecans and pumpkin seeds.