Nikki’s Carrot, Courgette and Brazil Nut Breakfast Loaf

Ingredients:

4 eggs
160ml of Fushi coconut oil
120g of carrot, peeled and grated
120g of courgette, grated
110g of coconut flour
½ tsp of gluten free baking powder
50g of brazil nuts, finely chopped
40g of pumpkin seeds, finely chopped
(nuts and seeds can also be blitzed together in a food processor - this is much faster if you have this equipment)
150g of rapadura or coconut sugar
1/2 tsp of mixed spice
1 tsp of ground cinnamon
pinch of salt

Method:

1. Preheat oven to 160C fan assisted (310F).
2. Oil and flour a 13 x 23cm loaf tin or you can also use a 23cm spring form or other round cake tin.
3. Grate courgette and carrots and roll in kitchen towel to remove excess liquid. Place to one side.
4. Finely chop or blitz Brazil nuts and pumpkin seeds in a food processor and place to one side.
5. In a large bowel beat the eggs, then add the sugar and oil and beat till light and airy.
6. Add the grated veg and nuts and seeds and mix together thoroughly.
7. Sift the flour and spices together and add to the egg mixture gradually using a metal spoon.
8. Make sure all ingredients are mixed together well.
9. Pour the mixture into the loaf or cake tin you prepared earlier.
10. Bake in the oven for 1 - 1 1/4 hours.
11. Take the loaf out of the oven and allow to cool for 5-10mins before removing from the cake tin.
12. Cool on wire rack before serving.
13. Serve it up and enjoy!