Carrot, almond, fig and coconut loaf
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Order nowThis deliciously light and moist loaf is a great snack for the whole family. I have baked this a number of times now. I often make two at once as it freezes well. Its delicious warmed up or toasted. You could add dried apricots or dates to replace the figs if you fancy.
Carrot, almond, fig and coconut loaf
- 200 grams grated carrot
- 1/2 cup greek Yoghurt
- 1/3 cup Maple syrup
- 100 grams melted butter
- 150 grams Almond meal
- 50 grams flaked or shredded coconut – save some for a sprinkle on the top
- 1 tsp cinnamon
- 2 tsp Baking powder
- 2 eggs whisked
- 150 grams dried figs roughly chopped- saving a few for the top
Preheat your oven to 180 degrees celsius.
In a large bowl combine the carrot, yoghurt, maple syrup and melted butter and stir gently to combine.
Add the almond meal, coconut, cinnamon, and baking powder followed by the eggs and figs and fold gently to combine.
Line a loaf tin with baking paper and bake for 50-60 minutes.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Chloe Dutton says:
Sooo yummy and sweet! 4 stars because it came out rather crumbly. Followed the recipe to a tee so I’m unsure why (any ideas?) but will still make again!