The 'Full of Goodness' Loaf

I just love finding gluten-free recipes that work so well that you don't miss the gluten, and this is one of those!! It's moist, it's full of goodness, and it's also dairy, grain and re-fined sugar free!!! Could it get any better?!! We aren't gluten intolerant or anything intolerant in fact in this house but I do believe that gluten is not the best for us especially in high quantities and I think most people consume way too much gluten in their diets. I am a big believer in everything in moderation.. a balanced diet with not too much of anything.. as too much of anything is always bad news. Plus I really feel a big difference when I eliminate it from my diet for even just a day!

This cake has so many yummy healthy ingredients in it that you just don't feel guilty going back for seconds or thirds.. hehe ;) This AMAZING recipe I found on the blog anjasfood4thought which has a gazillion other recipes I want to try!!!! I used shredded coconut instead of desiccated coconut just because I prefer it, added zucchini and also walnuts but you could use other nuts if you wish. I have also converted it for all you Thermomixers out there..below you can find both methods (by bowl and Thermomix) 

YOU NEED:

3/4 cup almond meal

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 eggs

1/2 teaspoon vanilla extract

4 tablespoons melted coconut oil

1/2 cup mashed bananas 

6 pitted and chopped medjool dates

1/2 cup of a mixture of grated carrot and zuchini

1/4 cup shredded coconut

1/4 cup roughly chopped walnuts 

1/4 cup cranberries

TO DO: 

Preheat oven to 180C and grease plus line a loaf tin with non stick baking paper.

In a bowl, combine almond meal, baking soda and cinnamon. Set aside.

In a bowl, whisk the eggs well (whisking the eggs is an important step as it helps rise the loaf) Stir vanilla extract, coconut oil and mashed banana in gently. 

Add almond meal mixture and combine before folding in dates, carrots, zucchini, shredded coconut, walnuts and cranberries. 

Transfer batter to prepared tin and bake for 40 minutes or so until cooked through 

TO DO: (Thermomix)

Preheat oven to 180C and grease plus line a loaf tin with non stick baking paper.

In a bowl, combine almond meal, baking soda and cinnamon. Set aside.

In Thermomix bowl, whisk the eggs on speed 5 for 10 secs (whisking the eggs is an important step as it helps rise the loaf) Stir vanilla extract, coconut oil and mashed bananas in gently on speed 4 for 5 sec. 

Add almond mixture to Thermomix bowl and combine on reverse speed 3 for 5 seconds. Than use a spatula to fold in dates, carrots, zucchini, shredded coconut, walnuts and cranberries.

Transfer batter to prepared tin and bake for 40 minutes or so until cooked through. 

 ENJOY x