Macadamia Muesli Carrot Loaf

Time

90 min

Serves

8–10

Created by

Justine Schofield | Everyday Gourmet

Summary

This wholesome Macadamia Muesli Carrot Loaf is packed with natural sweetness from dates and carrots, complemented by the hearty texture of Toasted Macadamia Cranberry Muesli. Moist, lightly spiced with cinnamon, and finished with crunchy Oven Roasted Macadamias, it’s the perfect loaf for breakfast, morning tea, or an afternoon snack. Easy to make and full of flavour, this nourishing bake is sure to become a family favourite.

WATCH HOW TO MAKE IT

Naturally sweet and moist with a delightful crunch

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 Muesli Macadamia Cranberry

115g self-raising flour

2 tbsp milk

2 tbsp Oven Roasted Macadamias with Pink Lake Salt

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.