Nadia Lim’s Date, Carrot & Cranberry Loaf

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PREP TIME 10 mins | COOK TIME 1 hr | SERVINGS 8

Ingredients

• 1 cup dried dates
• ½ cup water
• 1½ teaspoons baking soda
• 50 g butter or coconut oil (dairy free)
• ⅓ cup pure maple syrup or liquid honey
• 1 teaspoon vanilla essence
• 1 large very ripe banana
• 300g carrots (approximately 2 carrots) chopped into 2 cm pieces, 
• 1 free-range egg
• ¾ cup dried cranberries
• 1½ cups flour standard, gluten-free, buckwheat, spelt or wholemeal wheat
• 1 teaspoon mixed spice

Instructions

1. Preheat oven to 170 deg C.
2. Place carrots in bowl. Chop 4 secs, speed 5. Set aside.
3. Chop dates for 10 seconds, speed 8.
4. Add water and butter or oil to the dates in the bowl. Heat for 3 minutes, 100 degrees, speed 2.
5. Add banana, egg, liquid honey or maple syrup and mix 6 secs, speed 6. Scrape down sides if required.
6. Add flour, spice and bicarbonate soda. Mix 3 secs, speed 3.
7. Add reserved carrots and stir through manually with spatula.
8. Add cranberries.  Mix 5 secs, speed 5, reverse.
9. Pour batter into a loaf tin lined with baking paper and roughly smooth out the top. Bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean. Leave in the tin for 10 minutes before turning out. Loaf will stay fresh for a few days.

Serve warm with a smear of butter and a cup of tea.   Freezes well, so make a couple of loaves and pop in the freezer.