I have named this recipe carrot and walnut bread but it is so incredibly moist and sweet it tastes more like a carrot cake. This is a healthy recipe (of course) and can easily be adapted to make a savoury loaf. Eat as is, smother with some lemon icing if you are feeling devilish or toast slightly and dip in your coffee.
One of my new favourites.
I haven't used any oil or refined sugars in this recipe so it is fairly low in fat but high in protein due to the high number of eggs. It is quite easy to make and very easy to eat, I've had two slices whilst writing this.
Ingredients 1 cup of dates (or raisins)
1 cup of hot water
1 1/2 cups almond flour (or oat flour or plain flour)
6 tablespoons of coconut flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1/2 cup of honey
6 tablespoons of oil (I substituted with yogurt)
3 cups of grated carrot
3/4 cup of shredded coconut
1 cup of walnuts
Preheat the oven to 180 degrees.
Add the chopped dates to a bowl and cover with 1 cup of hot water and put aside.
To another bowl add all of the dry ingredients; almond flour, coconut flour, baking powder and spices, mix until well combined.
In another bowl mix together the wet ingredients; beat the eggs and mix through the honey and olive oil (or yogurt).
Combine the dry and wet ingredients, then stir in the grated carrot, shredded coconut, dates (including the water) and walnuts. Mix through until well combined and pour mixture into a lined bread tin.
Cook for 40-60 minutes until the bread is golden brown on top and cooked all the way through.
Allow to cool completly before you slice it.
You can make individual muffins instead of one loaf. This recipe will make 12 muffins and only need 20 minutes to cook.
To make a savoury carrot loaf omit the honey and dates, but still add a cup of water for moisture.