1 cup Ground Almonds
2 tbsps Coconut Flour
1/2 cup dried Dates (chopped)
1 tsp Bicarbonate of Soda
1 tsp Ground Ginger
1 tsp Cinnamon
Pinch of Salt
2 Bananas (ripe)
2 tbsps Apple Cider Vinegar
2 tbsps Coconut Oil (melted)
1 tsp Vanilla Extract
2 cups Carrots (grated finely)
1/2 cup Walnuts (chopped)
- Pre-heat the oven to 180C, and prepare a standard size loaf tin by lining it with greaseproof paper or a loaf tin liner.
- Add the ground almonds, coconut flour, dates, ginger, cinnamon and salt to a food processor. Process until the mixture is fully combined, and the dates are really tiny pieces.
- Place this mixture into a large mixing bowl, and set to one side.
- Add the eggs, bananas, apple cider vinegar, coconut oil & vanilla to the food processor. Process until the mixture is smooth (without lumps) and fully combined.
- Now add the grated carrot and chopped walnuts to the bowl with the dry ingredients. Mix with a spoon to combine.
- Pour the wet ingredients into the bowl and stir until just combined.
- Pour the batter into your prepared tin.
- Place in the oven for 25-45 minutes approximately (when I first made this I wasn’t using a fan oven so I checked at 25 mins, but it needed extra time to firm up – your oven may be quicker). The loaf is ready when it springs back to your gentle touch, and a skewer inserted into the middle, comes out clean. You may need to cover with foil for the last 10 minutes to avoid over browning the top – just keep an eye on it – the results are worth it!
- When it’s ready – remove from the oven and place on a cooling rack to cool slightly.
- After 10-15 minutes you can slice it and eat it whilst it’s still slightly warm, or wait for it cool completely then slice.
- I love a slice on its own, or you can top with some home made nut butter, a little spread of organic butter or coconut oil, or even top with some coconut yoghurt and berries for a yummy dessert.
- The slices will freeze well if wrapped up well first, and keep for a couple of months