Carroty Coconutty Breakfast Loaf

Prep time: 15 minutes Cooking time: 40 minutes Servings: yields 1 loaf


1/2 cup almond meal

1 tsp baking soda

1/2 tsp ground cinnamon

2 eggs

1/2 tsp vanilla extract

4 Tbsp coconut oil

1/2 cup ripe bananas, mashed

1/2 cup dates, pitted and chopped

1/2 cup carrots, grated

1/2 cup desiccated coconut

1/2 cup hazelnuts or pistachios, chopped roughly

1/2 cup cranberries


– Preheat the oven to 350°F/180°C.

– Line a loaf pan or tin with parchment paper.

– Mix together almond meal, cinnamon and baking soda in a large bowl. Set aside.

– Whisk eggs in another bowl. Stir in coconut oil, vanilla and mashed bananas.

– In a large bowl, combine mashed banana mixture and almond meal mixture. Fold gently to combine.

– Add dates, grated carrots, desiccated coconut, chopped nuts and cranberries. Mix gently. There should be no lumps of dates sticking together.

– Transfer the batter into the loaf pan or tin and bake until cake tester comes out clean, about 40 minutes.

Carroty Coconutty Breakfast Loaf Photo Gallery

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