Do you find some mornings you just don’t have time to sit down to eat?
This healthy sweet loaf is perfect to make ahead of time and keep wrapped in individual portions in the freezer. Then it’s so easy to defrost, reheat and serve in the morning.
Making your own sweet loaves like this Currant And Carrot Loaf means you can control what goes in and what stays out. Commercially prepared loaves such as banana bread from the supermarket often contain more added sugar than you would like to be eating in a whole day, let alone before 9am.
The rice malt syrup and dried fruit in this recipe give the loaf a hint of sweetness without the need for added white sugar.
Preheat oven to 180C. Line a medium loaf tin with baking paper.
Mix almond meal, flour, baking powder, cinnamon, currants, coconut and walnuts together. Mix oil, vanilla, rice malt syrup and eggs together. Add wet mixture to dry ingredients along with grated carrot. Pour into the prepared loaf tin.
Bake for 1 hour. A skewer inserted into the centre of the loaf should come out clean if loaf is ready. If not, cook for a little longer.
Allow loaf to cool completely before slicing into 8 pieces. 1 slice is 1 serve.
Spread a slice with 1 tablespoon of ricotta to serve. You could also add some sliced fruit, such as banana to the topping if you like.
Freeze leftover slices individually to defrost and toast for another meal.
359 calories per serve
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