Pineapple & Carrot Hummingbird loaf
Ingredients
2 cup wholemeal self-raising flour
1 tsp Baking powder
3 tsp mixed spice
1 cup Dates
4 tbsp Honey
4 tbsp Olive oil olive, regular
3 Eggs chicken, whole, raw, regular
1 tsp vanilla Essence
2 cup Carrot grated- 0.5 cup canned Pineapple in juice
Instructions
- reheat oven to 180°C. Grease and line a 10 × 21 cm (2 L) loaf tin.
- In a large bowl, mix flour, baking powder, mixed spice and chopped dates.
- In a separate bowl, whisk eggs, oil, honey and vanilla. Stir in grated carrot and drained pineapple.
- Add wet to dry and fold until just combined.
- Pour into tin and bake 45–60 minutes, until a skewer comes out clean (cover loosely with foil if browning too fast).
- Cool in tin 5–10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Gluten-Free
- Swap: Use gluten-free plain flour (1:1 ratio) instead of regular plain flour.
- Tip: Add ½ tsp xanthan gum if your flour blend doesn’t contain it, to help with binding
Egg-Free
- Swap: For each egg, use one of the following:
- 1 tbsp chia seeds or flaxseeds mixed with 3 tbsp water (let sit for 5 min to gel)
- Commercial egg replacer (follow package instructions)
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