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
- Preheat oven to 180°C . Place the flour, baking powder, mixed spice and diced dates in a large bowl and mix to combine.
- Add the egg, oil, vanilla, carrot, honey and pineapple with juice and mix to combine.
- Pour into a 10cm x 21cm (2-litre-capacity) lightly greased loaf tin lined with non-stick baking paper and bake for 45 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice and spread with butter to serve. Serves 10.
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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