Carrot Walnut Breakfast Loaf
SERVES 8. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 1 HOUR, 35 MINUTES. 1 cup plain unsweetened almond milk ¼ cup coconut oil
2/3 cup packed Medjool dates, pitted (about 10 large dates) 1½ cups rolled oats
½ cup green banana flour
(TRY: NuNaturals Organic Green Banana Flour) 2 tbsp chia seeds 1½ tsp ground cinnamon
1 tsp each baking powder and baking soda ¾ tsp sea salt ½ tsp ground ginger 1¾ cups grated carrots
½ cup finely chopped unsalted walnuts
1/3 cup shredded unsweetened coconut
1. Preheat oven to 325°F. Spray a 9 x 5–inch loaf pan with cooking spray. Create a sling by lining bottom of pan crosswise with parchment paper, allowing extra parchment to hang over on either end.
2. In a small saucepan, warm almond milk and coconut oil on low, until oil is melted. Turn off heat and mix in dates. Let stand for 15 minutes to let dates soften. 3. Meanwhile, add oats to a blender, blend into a flour and transfer to a large bowl. Add banana flour, chia seeds, cinnamon, baking powder, baking soda, salt and ginger. Mix well.
4. Pour soaked dates and warm milk into blender and purée until smooth. Pour mixture into dry ingredients using a spatula to scrape out all the purée. Mix to form a thick dough. Fold in carrots, walnuts and coconut. Transfer dough to prepared pan. Press dough lightly into pan and use your fingers to form into a loaf shape with a smooth top. Bake on center rack of oven for 1 hour, 5 minutes to 1 hour, 10 minutes, or until a toothpick comes out mostly clean. Let stand for 5 minutes at room temperature, then lift parchment sling to transfer loaf from pan onto a baking rack to fully cool before cutting. Wrapped tightly, loaf will keep for up to 4 days.
PER SERVING (1/8 of loaf): Calories: 326, Total Fat: 16.5 g, Sat. Fat: 8 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 5 g, Carbs: 42 g, Fiber: 8 g, Sugars: 11 g, Protein: 5 g, Sodium: 448 mg, Cholesterol: 0 mg