Gluten free, dairy free, refined sugar free.



I found this recipe on one of my favourite healthy food blogs –, and decided to give it a crack. I made a couple of adjustments to the recipe (below) and it came out rather well. It’s moist and delicious, somewhere between banana bread and carrot cake with a little more zing! Tastes naughty even though it’s gluten free, dairy free and has only natural sugars. Winning!



1½ cup almond meal
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamon
1 tsp ground nutmeg
1 mashed banana
2 eggs, lightly beaten
2 tbsp coconut oil
½ cup carrots (finely grated)
½ cup dates (roughly chopped)
½ cup dessicated coconut
½ cup walnuts (roughly chopped)
½ cup dried cranberries
pepitas to decorate


  1. Preheat oven at 170 degrees celcius and spray or line a 10.5cm x 20.5cm loaf tin.
  2. In a large mixing bowl, combine almond meal, baking soda, baking powder and spices
  3. In a separate bowl, mix banana, eggs and coconut oil. Gently fold into the dry mixture
  4. Fold in all remaining ingredients until just combined
  5. Pour mixture into loaf tin and bake for approximately 30 – 35 mins.

Note: you can cover the loaf with some foil half way through the cooking process if you feel it’s browning a little too quickly on the top.