Food Pairings – Caribbean Sweetbread with Pink Grapefruit and Guava Kombucha
Transport Yourself to Faraway Shores with this Sweet and Tasty Carribean Recipe!
Recipe created by Mairi Rivers AKA Ginger Vegan
Makes 1 loaf
What makes this recipe super exciting is the substitution of coconut milk for Pink Grapefruit and Guava Kombucha, which gives the loaf an extra fruity twist!
- 225g plain flour
- 135g desiccated coconut
- 1 1/2 tsp baking powder
- 110g sugar
- 75g vegan butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 100g glacé cherries
- 100g mixed peel
- 150g raisins and sultanas
- 230ml Pink Grapefruit and Guava Equinox Kombucha
- A little extra sugar and water for the glaze.
In a large bowl combine the flour, coconut, baking powder, sugar, cinnamon and nutmeg and mix well.
Rub the butter into the mixture.
Add the cherries, peel, raisins and sultanas and mix so that they are well distributed.
Finally add the Kombucha and mix until everything is well combined.
Spoon into a lined load tin and bake in a preheated oven at 180C for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the middle comes out clean.
If you wish to glaze it then mix about 1 tbsp sugar in a small amount of water and brush over the top of the load while it is still hot. Leave to cool on a wire rack.