Sometimes at home
I like to call this one date and walnut cake. Failing to mention to the kids that it has zucchini and carrot in it too. They love it (if I share a piece with them....).
The foodie bit:
2 cups Gluten Free SR flour
1/2 tsp bi-carbonate soda
1/2 cup coconut sugar
1 carrot, grated
2 zucchini, grated
1/2 cup dates, chopped
1/2 cup coconut oil, melted
3 free range eggs
The to-do bit:
Preheat the oven to 180C and line a loaf tin with baking paper.
Combine the sifted flour, spices & soda in a bowl.
Stir in the sugar, vegetables and dates.
Fold through the melted oil and eggs.
Spoon the mixture into the tin and bake for 55-60 minutes.
Cool in the tin for 5 minutes before taking it out of the tin and cooling completely onto a wire rack.
Store in the pantry 1-2 days or you can pre slice and freeze before you inhale the whole cake...