Description
This recipe comes as a result of my love for carrot cake and banana bread, with some chopped dates thrown in for good measure. It’s like dessert for breakfast, only healthier and with no refined sugars. It’s also vegan, gluten-free, flourless and paleo! Serve with a drizzle of melted coconut butter and you are set!
Ingredients
- 2 Tablespoons Ground Flaxseed Meal
- 6 Tablespoons Water
- 2 Ripe Bananas, Peeled And Mashed
- ½ cups Slightly Melted Coconut Butter
- ½ cups Cashew Butter
- ½ cups Granulated Stevia
- 1 teaspoon Apple Cider Vinegar
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Baking Soda
- ¼ cups Dried Dates, Chopped
- 1 Large Carrot, Grated
Preparation
Preheat the oven to 350 F. Grease an 8×8 inch baking dish with cooking spray.
Make the flax egg by combining the flax seed meal and water in a small bowl. Let it sit for 10 minutes to thicken.
In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth. Fold in the dried dates and grated carrots.
Pour the batter into the prepared pan and bake 25-30 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean. Remove from oven and let it cool. Cut into 9 squares and drizzle with melted coconut butter if preferred.
