Carrot and cranberry date loaf

Preparation: 10 minutes

Baking: 1 hour

Serves: 8 


  • 1 cup dried dates

  • 1/2 cup water

  • 1 1/2 teaspoons baking soda

  • 50 g organic virgin coconut oil

  • 2 ripe bananas, mashed

  • 2 carrots, grated

  • 1 organic egg, beaten

  • 1/2 cup dried cranberries

  • 1 1/2 cup organic wholemeal flour (or buckwheat for gluten free)


  • Preheat oven to 170 °C (380°F)

  • Line a loaf tin with baking paper

  • Put the dates and the water in a pot and boil for about 5 minutes, stirring frequently, until the dates are mushy and the water has evaporated. Add the baking soda and mix well - it will froth up a bit.

  • Mix in the coconut oil, mashed bananas, carrots, egg and cranberries​.

  • Fold in the flour until just combined. Don't overmix.

  • Pour into the loaf tin and bake for 1 hour (or until a skewer inserted into the loaf comes out clean)