Vegan Salted Caramel

– ½ cup coconut cream (made from WP coconut milk powder and water)

– 3 tablespoons coconut sugar

– 1 tablespoon maple syrup

– ½ teaspoon vanilla extract

– ¼ teaspoon fine sea salt

Banana Bread

– 2 tablespoons ground flax

– 6 tablespoons warm water

– 1½ cups mashed ripe banana (the only ingredient needed that you cant get from WP 😝)

– ⅓ cup melted coconut oil

– ¾ cup rapadura sugar

– 1½ teaspoons vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ¼ teaspoon fine sea salt

– 2 cups spelt flour

– Desert flaked salt (for garnish)

Instructions

Vegan Salted Caramel

Dissolve sugar: Warm coconut cream, sugar, and maple syrup in a small saucepan over medium heat, until bubbles appear and sugar is dissolved. Reduce heat to medium-low. Simmer for 10 minutes, stirring every 2 minutes, to ensure the mixture doesn’t stick to the sides of the pot.

Cool: Remove from heat. Whisk in vanilla and salt. Transfer mixture to a covered container. Refrigerate until set, ideally overnight.

Banana Bread Preheat:

Preheat the oven to 165°C.

Whisk batter: In a large bowl, whisk together ground flax and warm water until smooth. Whisk in banana, coconut oil, rapadura sugar, vanilla, baking powder, baking soda, and salt until well mixed.

Add flour: Gently stir in flour, just until the last streak of flour is incorporated (use as few strokes as possible to avoid overmixing).

Bake: Transfer batter to a lined 9 x 5-inch loaf pan (we recommend our reusable Agreena Baking Sheets). Bake until a toothpick, inserted into the loaf, comes out clean (about 60 minutes). Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

Assemble: Top the cooled loaf with the salted caramel, then garnish with flaky salt.