Date, banana & rum loaf cake
A deliciously moreish cake with no added fat or sugar – you have to try it to believe it. Plus it's easily made gluten-free
Honeyed carrot & thyme loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 1 tbsp honey
- 1 tsp coconut oilor olive oil, plus 1 tbsp (if using coconut oil, melt in the microwave before using)
- 4 carrotspeeled and grated (around 300g)
- 2 tsp dried thyme
- 100g wholemeal flour
- 125g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 3 eggs
- 50g natural yogurt
- chutneycheddar, cream cheese or honey, to serve
Nutrition: Per serving
- kcal112
- fat2g
- saturates1g
- carbs17g
- sugars3g
- fibre2g
- protein4g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 mins, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.
step 2
Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold in the roasted carrot mix.
step 3
Pour into a lined 900g loaf tin and bake for 50 mins-1 hr. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.
