The perfect snack to accompany your evening tea. This sweet treat will nix your craving without making you feel too bad about having dessert.
Serves 10-12
Gluten free | Dairy Free | Grain Free | Sugar Free | Vegetarian
Ingredients:
1/4 cup melted coconut oil
1/4 cup rice malt syrup
3 free range eggs, whisked
1 tsp baking powder
1 tsp vanilla
1 tsp numeric chai spice mix
1/2 cup almond meal
1 cup grated carrots
1/4 cup sunflower seeds
3/4 cup roughly chopped walnuts
1/4 cup pepitas
1 cup chopped dates
3 tbsp coconut flour
Method:
Preheat oven to 160C and line a loaf tin with greaseproof paper. Place all in ingredients a bowl and mix to combine. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle. Cool in tin for 15 minutes, then transfer to rack to cool completely.
Stores well in the fridge up to 5 days.
Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.
Jacqueline is the co-founder and nutrition director of a start up baby food company, Bondi Bubs, and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador including Woolworths, Remedy Drinks and Eimele.
She has 2 kids – Jet and Elke – and outside her working hours you’ll find Jacq with her family in the surf, on the beach, or out and about in nature.
You can see more of Jacqueline's recipes right here on RUSSH:
- Three smoothies to wake up to
- Your essential recipe for home-baked granola
- Your new staple recipe: A gut-loving Japanese pancake
- A recipe for apple and haloumi salad
