Carrot coconut bread
A delicious and healthy bread packed with nuts and seeds
Equipment
- Medium size bread loaf tin (8-inch)
- Grater
Ingredients
- 90 gr almond meal (I grind it mine myself from raw almonds or just use store bought)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp fine grain sea salt
- 2 eggs (if vegan use flax seed egg*)
- 1/2 tsp vanilla extract
- 3 tbsp coconut oil
- 2 bananas (mashed) (use ripe bananas for better taste)
- 45 gr medjool dates (chopped)
- 70 gr carrots (grated)
- 50 gr unsweetened coconut flakes
- 25 gr pumpkin seeds
- 25 gr almonds (I used sliced)
- 25 gr dried cranberries (or raisins or even apricots)
Instructions
- Preheat oven to 180C/360F
- Mix almond meal, baking powder, cinnamon and salt. Set aside
- Mix bananas and dates. Set aside
- Beat eggs/ make flax seed eggs. Add vanilla, coconut oil and banana mixture
- Add almond mixture and combine.
- Fold in the rest of the ingredients
- Pour the mixture into a greased medium sized loaf tin (I used coconut oil to grease it)
- Bake for 40-45 minutes (press the loaf to feel if it is set enough. Too wobbly still? Add another 5 minutes)
- Let it cool off for 10 minutes. Transfer to a cooling rack to let it cool off completely (or eat it warm like I always do!) Enjoy!
Notes
*1 batch of flax egg: 1 tbsp of ground flax seeds with 3 tbsp of water. Mix and let set in the refrigerator for 15 minutes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.