Coconut and carrot bread
Your afternoon tea is sorted. This coconut and carrot bread is simple and quick to make, contains sneaky veggies, isn’t too sweet and freezable.
This one is for the morning and afternoon tea lovers.
This carrot and coconut bread is a riff on the classic banana. I wish I could credit a single recipe, but it’s a mish mash of so many. Banana bread is a recipe I’ve never wanted to recreate or put my spin on, because if it ain’t broke, don’t fix it!
This little number came about because I wanted a not-too-sweet veggie based snack for BJ to give the fruit a rest. We eat a lot of fruit in this house, I don’t have a problem with that but too much of anything isn’t good. I love that I can serve this bread, I know what’s in it and it’s light on the sugar too.
I usually use my leftover nut milk pulp to replace 1 of the cups of flour. Sometimes both if I’ve made a lot of milk. If you’re doing that, it’ll take a little bit longer to cook.
Why I love this coconut and carrot bread
Easy to make, I usually use my Thermomix for the whole process.
I can use up my leftover nut milk pulp.
Dairy free, I use coconut yoghurt.
Egg free, as BJ is slowly coming round to digesting eggs, I keep the egg recipes light in our house. Egg free is easy once you get your head around egg substitutes (banana, apple sauce, chia seeds, flaxseeds).
Low sugar. Made from 10 dates only, for a bread that would yield easily 10 adult serves. I’m happy with that.
Mix it up with these substitutions
Substitute the flour for leftover nut milk pulp.
Substitute the banana for an egg, although banana adds extra sweet too.
Coconut and carrot bread
- 300 g 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
- heat 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 butter or yoghurt.