• 2 tbsp flax meal
• 6 tbsp water
• 4 tbsp vegan butter
• 2 tbsp solid coconut oil
• 4 oz GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
• 2/3 cup sugar
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/3 cup unsweetened coconut flakes or finely shredded coconut
• 1/3 cup dried fruits (I used chopped cherries, cranberries and blueberries)

Icing Ingredients

• 1 cup powder sugar
• few drops of water

• In a small bowl add the flax meal and pour the water over it. With a fork, stir to combine and leave at room temperature for 10 minutes. It’s important to let it sit so long so the texture resembles the egg white.
• Meanwhile heat the oven to 350F. Line an 8″ x 5″ baking loaf pan with parchment paper, leaving one inch of paper hanging on the sides.
• In a mixing bowl add the vegan butter and coconut oil. With the paddle attachment on start beating at low speed until the butter is light and fluffy.
• Add the cream cheese and sugar and stir to combine.
• Blend in the flax meal mixture.
• Gently stir in the flour, baking powder and coconut flakes.
• With a silicone spatula, fold in the dried fruit.
• Spoon the batter into the prepared pan and bake in preheated oven for 70 minutes.
• Leave to cool slightly in the loaf pan for 15 minutes before taking it out and place on a wire rack to cool completely.
• For the icing, combine the powder sugar with a little bit of water and pour it over the cold bread.
• The bread is easy to slice the day after is baked.