Bolo de azeite com cobertura de hibisco e beterraba

Ingredientes

• coconut oil for oiling the loaf pan
• 1 1/2 cups (150 g) sprouted spelt flour or whole spelt flour
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of sea salt
• 5-7 cardamom pods - green shells removed, ground (optional)
• 1 teaspoon ground ginger (optional)
• 1 cup warm water or strong hibiscus tea
• 1/3 cup olive oil
• 1/2 tablespoon freshly squeezed lemon juice or apple cider vinegar
• 1 teaspoon vanilla extract
• 1/4 cup raw coconut butter (not oil)
• 1/4 cup strong hibiscus tea
• 1/2 teaspoon beet powder (for color, optional)
• 2 tablespoons maple syrup
• a splash of vanilla extract

Modo de preparo

1. 1

   Preheat oven to 350° F (180° F).

2. 2

   Thoroughly oil an 8½" loaf pan with coconut oil and line the wide side with parchment paper.

3. 3

   In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles.

4. 4

   Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing.

5. 5

   While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated.

6. 6

   Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :)