Submitted by Rebecca Davies
Carrot and Date Gingerbread
Serving: 10
Ingredients
- Ingredients:
- 2 carrots
- Roughly 200g of dates (feel free to use more. I use a cup of date paste/date puree)
- 1 cup walnuts
- 1 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp (roughly) freshly grated nutmeg
- 1 tsp vanilla extract
- 4 tbsp molasses - 1/4 cup molasses (depending how sweet you would like it. I use the least amount)
- 1/4 cup olive oil
- 1/4 cup milk
- 2 eggs
- 1 cup wholemeal flour OR spelt flour
- 1 cup oat flour (oat meal/ground oats)
- 2 1/2 tsp bicarb
Instructions
- I use a food processor for the whole recipe however you can also finely grate the carrot and chop the dates and nuts then mix in the other ingredients. For the food processor:
- 1. Process the carrot first until it's turned to pulp then add the dates until combined.
- 2. Add the walnuts and pulse quickly so it roughly chops them, then add all the spices and molasses and pulse until combined.
- 3. Next add your eggs, milk and oil. Pulse until combined.
- 4. Finally add your flour, oats and bicarb, again pulse until just combined. Pour mixture into a silicone loaf tin and place in slow cooker on high for an hour with tea towel under lid. Check after an hour with a skewer and if not cooked leave for a further half an hour and check back until cooked through.Makes 10 slices give or take depending on how big you slice it.
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