HAVE you ever baked with almond meal instead of flour? I use it quite a bit to create delectable delights such as my flourless chocolate cake, even pancakes. But my favourite of all is this recipe of my banana, coconut and carrot loaf. It's moist, yummy and easy to make. It's also refined sugar-free.
Banana, coconut and carrot gluten free loaf
Makes 1 large loaf
INGREDIENTS: 1 ½ cups almond meal 2 tsp baking soda 1 tsp ground cinnamon 4 eggs 1 tsp vanilla paste 160ml of coconut oil 4 mashed bananas 1 cup of chopped dates 1 large carrot, grated 1/2 cup of desiccated coconut 1/2 cup of almonds, roughly chopped 1/2 cup of dried cranberries.
METHOD: Preheat oven to 180 degrees. Grease and line a loaf tin.
Whisk eggs, then add vanilla and mashed bananas together in a large bowl and beat with electric mixer for 5-8minutes until combined and a little foamy. Add the coconut oil and mix again until combined.
Place all the dry ingredients together with grated carrot in another bowl and stir well. Combine the wet to the dry ingredients and fold in until well combined.
Pour into loaf tin and bake for 35-40 minutes, until a skewer comes our clean. Allow to sit for 5minutes in tin to cool, then remove.
Serve warm or toasted with a little butter and a tiny sprinkle of ground cinnamon.