Another day, another baked loaf! (Can you tell I’m loving having a kitchen again?) Today I wanted to share the recipe for a carrot and coconut loaf — one I made for elevenses when I parents came over and I was actually so bloody pleased with it. Ed polished off the rest of it when we were out in the afternoon so it’s boy-approved too, though full of goodness I promise! Recipe below…enjoy!
½ cup dates
½ cups desiccated coconut
1 cup wholemeal flour
½ cup oats
1 and ½ cups grated carrot
½ cup honey
½ cup coconut oil
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
Heat your oven to 180 degrees.
Mix the honey and coconut oil together then add the whisked eggs and the grated carrot.
If you’re using rolled oats, you might want to give them a quick blitz in a food processor, otherwise add those and the rest of the dry ingredients.
Chop the dates into pieces then stir those in.
Once fully mixed, transfer the mixture into a lined and well greased loaf tin. You might want to sprinkle oats on top for that real home-baked aesthetic.
Bake for 35-40 minutes, until knife comes out clean, then leave to cool. Serve with butter — delicious!