Carrot Cake Morning Loaf

If you have looked at my Instagram you probably know that I eat a lot of smoothie bowls (if not, go follow annabel.margaret! ) They are my breakfast of choice as you can fit so many vitamins and nutrients into your morning and get your day going on a good note. However, I find that I don’t stay full for very long. This loaf is a perfect addition to my smoothie bowl, on its own, or as a snack.

There are ways you can change this recipe around if you're feeling a little change. You could switch out the carrot for zucchini, you can add different dried fruit, or you can add in a different type of nut.

If you do not have, or can not find, spelt flour, that is perfectly fine. I just like it to add in some more and different nutrients. Another option is just to use all all-purpose flour.

Ingredients

• 2 Tbsp flax seeds

• 5 Tbsp water

• 3/4 cup all-purpose flour

• 3/4 spelt flour

• 1 tsp baking soda

• 2 tsp cinnamon

• 3/4 tsp ground ginger

• 1/8 tsp nutmeg

• 1/2 tsp salt

• 6 Tbsp maple syrup

• 1/2 cup apple sauce (Unsweetened)

• 4 Tbsp melted coconut oil

• 125 g. grated carrot

• 1/4 cup shredded coconut

• 1/4 cup raisins

• 1/4 cup chopped walnuts

• 1/4 cup pepitas

Instructions

1. Preheat oven to 350 F. Grease a 10.25 loaf pan and add a strip of parchment paper across the middle. (this makes it easier to remove from pan)

2. In a medium bowl, combine flax and water. Let sit for at least 5 minutes.

3. In a large bowl, combine dry ingredients.

4. After flax has thickened, add syrup, apple sauce, coconut oil, and carrot and combine. Add to the dry ingredients along with coconut, raisins, walnuts, and pepitas. Mix until everything is evenly combined and distributed. (Mixture will be quite thick)

5. Evenly add to the loaf pan and top with a sprinkle of coconut, pepitas, and oats. Bake for 50-60 minutes, or until a knife comes out clean and top bounces back. Let cool in pan for 10 minutes before transferring to a cooling rack.