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

1tsp cinnamon

1tsp nutmeg

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...