These cute little guys are AMAZING, such a tasty flavour combo. The idea was from Taste but of course the recipe had to be made healthy so that's exactly what I did. These loafs (can also be made into one) are now gluten free, dairy free and refined sugar free.
If you have tried my apple and zucchini loaf (recipe here) you will love these. The exact same recipe just a different flavour combo.
1 cup buckwheat flour
1/2 cup almond meal
1/4 cup coconut flour
2 tsp baking powder
1 tbsp chia seeds
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 large carrot (grated)
400g pineapple (crushed)
1/4 cup coconut oil (I used the Melrose liquid coconut oil)
1/4 cup rice malt syrup
Icing Ingredients: OPTIONAL
1 1/2 cups cashews
2/3 cup coconut cream
3 tbsp rice malt syrup
2 tbsp fresh lemon juice
2 tbsp coconut oil
1 tbsp vanilla extract
Walnuts (to garnish)
Pre heat oven at 180 degrees.
In a large bowl add all dry ingredients and mix well. Form a well in the middle of the mixture.
In a bowl add all wet ingredients and lightly whisk for 1-2 minutes. Pour wet ingredients into the well of the dry ingredients and stir until well combined.
Add the grated carrot and crushed or blended pineapple and continue to stir.
Meanwhile line one large or mini loaf tins with baking paper. Spoon the mixture in and evenly spread out. Patting down with a spoon.
Bake for 30 - 45 min (depending on the size load tin used) or until a skewered insert in the middle comes out clean.
Meanwhile in you blender add all icing ingredients and blend until well mixed and a runny consistency. Sit aside
Once the loaf is cooked, leave to cool on a drying rake until completely cool.
Spoon icing on and spread out evenly. Top with walnuts.