By The Green Parent
30th June 2023
Cuts into 8 slices
- 2 carrots, peeled and sliced
- 200g almond flour
- 140g gluten-free flour
- 250ml almond milk
- 200g coconut sugar
- 125ml melted coconut oil
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 teaspoon ground cloves
- 1 tsp ground cardamom
- 1 tsp vanilla pod, scraped
- pinch of salt
For the topping
- 1 banana, thinly sliced horizontally into 3
- pinch of coconut sugar
- 1 ground vanilla pod
To serve
- almond butter
- dollop of coconut yoghurt
- your favourite fruits
METHOD
- Preheat the oven to 180ºC. Grease and line a 900g loaf tin, or use a silicone mould.
- Start by boiling the carrots, then once soft, purée in a food processor and measure out 125g and set aside.
- Add all the other bread ingredients to a food processor, including the puréed carrots and blitz together until you have a lovely smooth mixture.
- Pour the mixture into the loaf tin, and place the banana slices carefully on top. Sprinkle over the coconut sugar and ground vanilla.
- Bake for 40–45 minutes. When ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack.
- Enjoy as it is or with any of the serving alternatives, such as nut butter, a dollop of coconut yoghurt or some fruit.
- Keep the cake in a covered airtight container in the fridge. Not that it will last you long!
• Batch cookable
• Freezable
• Lasts for +5 days in the fridge
RESOURCES
READ Happy Vegan Food by Bettina Campolucci Bordi (£15, Hardie Grant) Photography Nassia Rothacker
GET INSPIRED instagram.com/bettinas_kitchen
FIND More recipes at bettinaskitchen.com
