2 small carrots (grated)
1 apple (grated)
1 ripe banana (mashed)
4 medjool dates
5 free-range eggs
½ cup coconut oil (melted)
¼ tsp. vanilla extract concentrate
2 tbsp. sweetener of choice if desired
(honey/ maple syrup/rice malt syrup)
¾ cup coconut flour
¼ tsp. baking soda
Pinch Himalayan salt
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ cup walnuts for topping
Preheat oven to 180°c. Line loaf tin with baking paper.
Grate carrots and apple and set aside.
Take pits out of dates and chop until they are small chunks. In a separate bowl, mix together the coconut flour, baking soda, salt, cinnamon, ginger and cloves. Then add the eggs, banana, coconut oil, honey/syrup (If using. I make mine without) and mix through with the dry ingredients until a batter forms. Lastly, stir through the dates, carrots and apple.
Spoon batter into loaf tin and sprinkle top with crushed walnuts, pressing them down into it a little. Bake for 45-50 minutes or until cooked. You will know it’s cooked when a skewer comes out clean when inserted into the centre. Allow it to cool in the tin for 10-15 minutes before carefully removing and placing on a wire rack to fully cool.
This can be stored in the fridge for up to 3 days, or can be frozen and pulled out and thawed ready for eating as required.
*This mixture can also be made into muffins instead of a loaf. Line muffin tin with papers, and spoon mixture into them, allowing approx. 35-40 minutes baking time.
Enjoy ☺ Shaz