Carrot and Coconut Bread

by Lunch Lady Lou
Carrot and Coconut Bread

Ingredients

300g carrots

1 banana (or 1 chia egg)

1/4 cup yoghurt

1/4 cup oil

10 medjool dates (or 16 dried, soaked in water)

2 cups flour (I like white spelt, but often use leftover nut milk pulp to replace one of the cups)

1 cup coconut flakes

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp vanilla bean

1/4 tsp salt

Directions

Preheat oven to 180 degrees C.

Grate carrots and add to blender bowl with wet ingredients. Pulse to break a part dates. You can blend until smooth if you like, or keep it a little chunky. Both are great.

In a bowl combine dry ingredients.

Add wet to dry and mix to combine.

Pour into greased round cake tin or loaf tin.

Bake for 45 minutes. Until skewer inserted is almost clean. I find this usually takes around the hour mark for me. This mostly depends on the leftover nut milk pulp, the type and how much of the liquid is squeezed out of it. If you’re using straight flour you won’t have a problem.

Leave to cool in tin for 15 minutes before transferring to cooling rack.

Serve as is or with a coconut yoghurt scoop. Everyday this one gets better, so be happy with leftovers.

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— Emma, Ranmoor

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