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
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.
We are loving our first box, my kids asked if they could visit [the growers] to thank them for the amazing apples! Too cute. Totally pleased with the quality, quantity and ease. It was like opening a treasure box.
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