carrot coconut breakfast loaf | olive june

carrot coconut breakfast loaf

3/4 cup almond meal
1 teaspoon baking soda
1/2 teaspoon ground cinnamon

2 eggs
1/2 teaspoon vanilla extract
4 tablespoons coconut oil
1/2 cup mashed bananas (2 very ripe medium bananas)

1/2 cup dates, pitted and chopped
1/2 cup carrots, coarsely grated
1/4 cup desiccated coconut
1/4 cup pistachios or hazelnuts, roughly chopped
1/4 cup cranberries

Yields 1 loaf
Preheat oven to 180C/375F. Grease or line loaf tin with parchment paper.

In a large bowl, combine almond meal, baking soda and cinnamon. Set aside.

In another bowl, whisk the eggs. Stir in vanilla, coconut oil and mashed bananas. Combine wet and dry ingredients. Fold in dates, carrots, coconut, cranberries and chopped nuts. Break up bigger lumps of dates if they stick together.

Transfer batter to prepared loaf tin. Bake for 40 minutes or until cake tester comes out clean.

source: justeatrealfood

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