Muesli and Carrot Loaf

Cook Time 1 hour 30 minutes

Serves 8–10

Ingredients

1 cup dates, pitted and chopped

1 tsp bicarbonate soda

½ cup boiling water

¼ cup brown sugar

2 eggs 

½ tsp cinnamon

100ml extra virgin olive oil

2 small-medium carrots, peeled and grated (about 180g)

1 cup toasted macadamia cranberry muesli

115g self-raising flour 

2 tbsp milk

2 tbsp macadamias, chopped

Method

Preheat the oven to 180°C and line a loaf tin with baking paper.

Place the dates and bicarbonate of soda into a bowl. Cover with boiling water and soak for 10–15 minutes, until softened.

Pour the dates and soaking liquid into a food processor and blend with the sugar, eggs, cinnamon, and olive oil. 

Pour into a bowl and fold through the carrots and muesli, followed by the flour and milk.

Pour into the tin and garnish with macadamias before baking for 50–60 minutes, or until a skewer pierced through the centre comes out clean.