Fruit-sweetened whole grain carrot bread flavoured with dates, banana, and ginger makes for a healthy, delicious breakfast or snack. Vegan and sugar-free.
Course Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 1loaf
Ingredients
280grams/ 2 cups whole grain spelt flour*
2teaspoonscinnamon
2teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsea salt
1medium overripe banana
120grams/ 1/2 cup soft dates*
60ml/ 1/4 cup olive oil
250ml/ 1 cup nondairy milkoat, almond
1teaspoonfresh gingerfinely grated
200grams/ 1 cup packed shredded carrots
Coconut Yogurt Glaze
60ml/ 1/4 cup thick coconut yogurt
Juice of a lemon~3 tablespoons
1-2teaspoonsmaple syrup or honeyto taste
Instructions
Preheat the oven to 180C / 350F and grease a standard loaf tin. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
Using a food processor, blend the banana, dates, and olive oil until smooth. Add the milk and ginger, then pulse to combine. Alternatively, you can blend them all in a high-powered blender together if you have one. Stir in the shredded carrots.
Add the date mixture to the dry ingredients and stir until just combined and no streaks of flour remain. Place the batter into the prepared baking tin, and bake for 50-55 minutes, or until golden and a toothpick can be inserted and come out clean. Cool for 15 minutes before removing the bread from the tin and cooling completely on a rack. Store in a sealed container at room temperature for 3-5 days.
To make the glaze, place all of the ingredients into a bowl and whisk with a fork until combined. Drizzle over the cooled loaf and serve immediately. The glaze will soak in after about an hour, so if you're going to save it for later, just add it to individual slices straight from the refrigerator.