Looking for a healthier option this Easter that's DAMN tasty? Remedy Nutritionist Jacqueline Alwill whipped us up this Easter Bunny Bread we couldn't help but share!
EASTER BUNNY BREAD
Gluten Free, Vegetarian
Makes 1 loaf, serves 8-10
INGREDIENTS
1/2 cup extra virgin olive oil
3 free range eggs
1/2 cup coconut sugar or 1/3 maple syrup
2 tsp cinnamon
1/2 tsp nutmeg
2tsp gluten free baking powder
1/2 tsp bicarbonate soda
1/2 cup (75g) dark chocolate, roughly chopped
1/2 cup sultanas
2 cups grated carrot
1 1/2 cups (225g) gluten free flour or spelt flour (for those not gluten free)
1 cup shredded or flaked coconut
METHOD
Step 1: Preheat oven to 170c and line a loaf tin (12x24cm) with greaseproof paper.
Step 2: Whisk together olive oil, coconut sugar, eggs, spices, baking powder, bicarbonate soda in a large mixing bowl until creamy.
Step 3: Add dark chocolate, sultanas, gluten free flour and grated carrot and mix to combine. Pour into lined loaf tin and place in oven to cook for 45-55 minutes.
Step 4: Cool in tin for 20 minutes then transfer to a wire rack to cool completely before slicing and serving!
