This is a wonderful alternative to icing/frosting and it's completely refined-sugar free. I use it for cakes, muffins and biscuits that are vanilla or fruit based. I've seen a few slightly different versions on different websites recently. My version is my own favourite combination of ingredients from various versions...so I can't really give credit to any one of them ! I usually make mine with medjool dates, but if you don't have any, try the honey/ rice syrup version.
I use this as 'icing' on Carrot Cake Muffins and Banana Cake, as filling between Gluten Free Shortbread Cookies, as a dip for sliced apple and pear pieces (a great morning or afternoon tea snack). And I've recently made a killer ice cream with this cashew cream stirred through it! Ingredients
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