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carrot coconut bread slices from atop

Carrot coconut bread

5 from 1 vote
A delicious and healthy bread packed with nuts and seeds
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast
Calories: 166
Ingredients Equipment Method Notes

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)

Equipment

  • Medium size bread loaf tin (8-inch)
  • Grater

Method
 

  1. Preheat oven to 180C/360F
  2. Mix almond meal, baking powder, cinnamon and salt. Set aside
  3. Mix bananas and dates. Set aside
  4. Beat eggs/ make flax seed eggs. Add vanilla, coconut oil and banana mixture
  5. Add almond mixture and combine.
  6. Fold in the rest of the ingredients
  7. Pour the mixture into a greased medium sized loaf tin (I used coconut oil to grease it)
  8. Bake for 40-45 minutes (press the loaf to feel if it is set enough. Too wobbly still? Add another 5 minutes)
  9. 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.