Carrot and cranberry date loaf

Preparation: 10 minutes

Baking: 1 hour

Serves: 8

Ingredients:

• 1 cup dried dates

• 1/2 cup water

• 1 1/2 teaspoons baking soda

• 50 g organic virgin coconut oil or olive 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)

Method:

• 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 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)