Carrot Nut Bread

By vdub

Ingredients

• 2 pitted dates, soaked for 15 minutes
• 1 small banana
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/4 teaspoon stevia powder (a touch more if you want a sweeter bread)
• 1/4 teaspoon fine sea salt
• 1/4 cup coconut flour
• 1/8 cup tapioca starch
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts or pecans

Details

Adapted from queenofquinoa.me

Preparation

Step 1

Preheat the oven to 350 degrees F. Spray a small loaf pan with olive oil spray or line with parchment paper and set aside.

In a food processor, combine the soaked dates, banana, eggs, oil, spices, stevia and salt. Process until smooth and transfer to a large mixing bowl.

In a separate bowl, whisk the coconut flour, tapioca starch, baking powder and soda together. Add the dry ingredients to the wet ingredients and stir until combined. Gently fold in the carrots and chopped nuts.

Transfer the batter into your loaf pan, smoothing the top out with the back of a wet spoon. Bake in the center of a warm oven for 30 – 35 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool on a wire rack before slicing.