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By Cherie Hausler

Makes 1 25cm x 10cm loaf

+ Ingredients

370g organic spelt flour
180g organic panela sugar
Pinch Himalayan salt
1/4 tsp baking powder
1/2 tsp baking soda
2 cups organic, just cracked walnuts
1/4 tsp organic ground cloves
1 tsp organic ground cinnamon
6 organic non-astringent persimmon
300g organic almond milk (or milk of your choice)
100g organic coconut oil, melted
2 tbsp ground flax seed, mixed with 6 tbsp water

Organic coconut flour, for dusting, optional

+ Method

Pre heat the oven to 180C and prepare the loaf tin.

Mix all of the dry ingredients together, keeping 1 cup of walnuts back to put on the top of the cake batter.

In a separate bowl, let the water and flaxseed soak until you have a thickish paste, about 3 - 5 minutes will do it. Measure all of the liquid ingredients in grams and add to the bowl.

To make the persimmon puree, simply remove the calyx from each fruit and then push them through a wire sieve with the back of a spoon. You should end up with about 3/4 cup of puree.

Add 1/2 cup of puree to the wet ingredients and stir through.

Mix the dry ingredients with the wet ingredients and stir with a spoon until completely mixed through.

Pour the batter into the prepared cake tin and sprinkle the remaining walnuts on top. Add an extra dusting of cloves and cinnamon too if you like.

Bake for 45-50 minutes, or until cooked through when tested with a cake skewer.

Remove from oven and cool on wire rack.

Dust with coconut flour (optional) and drizzle with the extra 1/4 cup of persimmon puree. To the table with tea!