Carrot and coconut breakfast bread without refined flours or dairy

This is an excellent recipe for carrot and coconut cake for breakfast and an ideal snack for people intolerant to refined wheat flour and dairy products. Recently, there is a lot of information about the conditions that cause food intolerances and allergies, including refined flours (the gluten in wheat) and products derived from milk.

Chronic and diseases are some of the problems developed by people who are susceptible to these foods. But it is not only some people, more and more people develop food intolerances as diseases are on the rise. Gluten and pasteurized cow’s milk have been shown to be unhealthy.

Carrot and coconut bread

Ingredients

• 3/4 cup of almond flour.
• 1 teaspoon of baking soda.
• 1/2 teaspoon ground cinnamon.
• 2 organic eggs.
• 1/2 teaspoon of vanilla extract.
• 4 tablespoons coconut oil.
• 1/2 cup banana puree (2 medium very ripe bananas).
• 1/2 cup of dates, pitted and chopped.
• 1/2 cup carrots, coarsely grated.
• 1/4 cup of desiccated coconut.
• 1/4 cup pistachios or hazelnuts, chopped
• 1/4 cup of blueberries.

Instructions

1. Heat the oven to 180C / 375F. Grease the mold.
2. In a large bowl, combine the almond flour, baking soda, and cinnamon. Reservation.
3. In another bowl, beat the eggs. Add the vanilla, coconut oil and banana puree. Combine the wet and dry ingredients. Add the dates, carrots, coconut, blueberries, and chopped walnuts. Separate large chunks of dates if they stick together.
4. Transfer the dough to the mold. Bake for 40 minutes or until the tester comes out clean.

Optional: spread coconut cream on the bread. You can make it yourself naturally by sweetening it with honey or agave honey, stevia, coconut sugar, etc.