Recipe of the week: Apple Carrot Banana Loaf


2 small carrots (grated)

1 apple (grated)

1 ripe banana (mashed)

4 medjool dates

5 free-range eggs

½ cup coconut oil (melted)

¼ tsp. vanilla extract concentrate

2 tbsp. sweetener of choice if desired

(honey/ maple syrup/rice malt syrup)

¾ cup coconut flour

¼ tsp. baking soda

Pinch Himalayan salt

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ cup walnuts for topping



Preheat oven to 180°c. Line loaf tin with baking paper.

Grate carrots and apple and set aside.

Take pits out of dates and chop until they are small chunks. In a separate bowl, mix together the coconut flour, baking soda, salt, cinnamon, ginger and cloves. Then add the eggs, banana, coconut oil, honey/syrup (If using. I make mine without) and mix through with the dry ingredients until a batter forms. Lastly, stir through the dates, carrots and apple.

Spoon batter into loaf tin and sprinkle top with crushed walnuts, pressing them down into it a little. Bake for 45-50 minutes or until cooked. You will know it’s cooked when a skewer comes out clean when inserted into the centre. Allow it to cool in the tin for 10-15 minutes before carefully removing and placing on a wire rack to fully cool.

This can be stored in the fridge for up to 3 days, or can be frozen and pulled out and thawed ready for eating as required.


*This mixture can also be made into muffins instead of a loaf. Line muffin tin with papers, and spoon mixture into them, allowing approx. 35-40 minutes baking time.


Enjoy ☺ Shaz

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