Just add tea.
“I love making my WelleCo Chai Carrot Loaf because it is full of my favourite foods. Almonds because they are a source of protein and make a great gluten free alternative for white flour. Carrots get their colour from beta carotene, an antioxidant that your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function. Eating good fat (chai seeds, olive oil, almonds) helps to absorb more of the beta carotene. The soluble fibres can lower blood sugar levels by slowing down your digestion of sugar and starch while also feeding the friendly bacteria in your gut. Cinnamon is included because it is well known for its blood sugar lowering properties. The antioxidants in cinnamon can have anti-inflammatory effects. Cinnamon can reduce insulin resistance, helping the hormone to do its job. Enjoy!”
Integrative Nutrition Health Coach @mikhailatodd specialises in gut health and eating psychology. Find her at www.mikhailatodd.com
3 tablespoons WelleCo Chai Latte
450g grated carrot
4 tablespoons rice malt syrup
1 tablespoon vanilla extract
2 tablespoons olive oil
½ cup walnuts
1 teaspoon cinnamon
1 tablespoon of chia seeds
2 teaspoons gluten free baking powder
2 cups of almond meal
1 cup desiccated coconut
Preheat your oven to 180°C.
Combine wet ingredients (grated carrot, rice malt syrup, vanilla essence, olive oil) then add dry (WelleCo Chai Latte, cinnamon, almond meal, desiccated coconut, chia seeds, walnuts and baking powder), and mix until combined.
Pour into a prepared loaf tin lightly brushed with oil.
Bake for 60 – 80 minutes or until cooked through.
Remove from the oven and cool completely in the tin, then remove.
Serve alone or topped with Greek or coconut yoghurt and some walnuts on top.
Keeps in the fridge for up to 4 days.
