The perfect recipe for those who love carrot cake but need to avoid gluten and dairy. It’s also got our dried pineapple in it for some extra flavour and natural sweetness.
Recipe: Carrot and Pineapple Loaf/Muffins
Makes a medium loaf.
Ingredients:
1 cup gluten free porridge oats
½ cup ground almond flour (or any nut flour)
2/3 cup gluten free flour blend (you could try oat flour or buckwheat flour in place of a flour blend)
1½ tsp baking soda
Pinch salt
1 Tbsp crushed flax and 3 Tbsp hot water (mix and let sit for a minute)
1/4 cup coconut oil – melted
1/4 cup agave or maple syrup
1 cup non dairy milk of choice (I used home made tiger nut milk)
1 teaspoon ground ginger
1 cup grated carrot
1 cup dried pineapple pieces
Method:
Mix together the oats, almond flour, flour blend, salt and baking soda in a large bowl. Add all remaining ingredients, stirring to mix well. Taste the mix and see if you want to add a little extra maple syrup.
Spoon the batter in a lined or greased loaf tin
Bake at 180 C for approx 25 mins (this will depend on the loaf tin size)
Allow to cool before frosting or slicing.
Recipe: Cashew Frosting (seen on loaf)
For one large loaf
Ingredients:
½ cup cashews (soaked for at least 2 hours in hot water)
½ cup water
1 Tbsp agave syrup
1 Tbsp coconut oil
pinch salt
Method:
Blend ingredients together until very smooth and creamy. Allow to firm up in the fridge before using as frosting.
NOTE: a double size batch might be easier if you have a larger blender- you can use the rest to make a cashew custard or even dilute it further into a milk.
GRAB THE INGREDIENTS
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