This delicious, moist sweet bread…is so simple to make and requires no eggs, no dairy and no added sugar…just perfect for a sweet treat.

Plus, enjoy the good fats from the olive oil and walnuts for your brain and heart health. Great fibre from the dates, walnuts, wholemeal flour and carrots, and protein from the soy milk and walnuts. Get your hit of vitamins and minerals like potassium, magnesium, copper, calcium, magnesium, and vitamins A, B12 and D.

Ingredients:

• 1C dates, pitted and soaked
• 1C soy/almond milk
• 1/3C olive oil
• 1.5C plain wholemeal flour
• 1/2tsp baking soda
• 3/4tsp baking powder
• 1tsp cinnamon
• 1/2tsp nutmeg
• 1/2tsp salt
• 1tsp vanilla essence

Filling:

• 1/2C chopped dates
• 1/2C chopped walnuts
• 1C carrots

Method:

1. Preheat oven to 180C. Line loaf tin with baking paper, spray with olive oil.
2. Place the cup of dates in glass bowl and set aside.
3. Pour almond milk in microwave jugs and heat on high for 1min, or heat on stove in saucepan with lid on.
4. Meanwhile, in large bowl sift flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk till dry ingredients are combined.
5. Add in chopped walnuts and dates, and grated carrot.
6. Blend up the dates and warm almond milk, until it forms a smooth, creamy date paste.
7. Pour the date paste into the dry ingredients, ensure all the paste is included.
8. Add the olive oil and vanilla essence. Use a silicone spatula to thoroughly mix.
9. Pour into loaf tin.
10. Bake in centre of oven for 35-45mins, until top is golden and dry, and a toothpick comes out clean. This bread doesn’t rise much.
11. Let it cool down for 10mins, before turning onto a cooling rack.
12. Let the bread cool for 3hrs before slicing. If you slice too early and lukewarm, the bread will crumble.
13. Enjoy!

Note: You can’t use oat flour, almond flour, or coconut flour. You can use white spelt or white wholewheat flour….or Gluten Free Flour.