Prettaly – Pretty Italy

In February and March it’s the typical fasting time. And this year, we are going forward with this and are fasting alcohol and sweets (anything like desserts, sugar, sweeties, chocolate (yes, I know its not that easy)). And this is where a friend gave me this sugar-free carrot bread recipe, which substitutes sugar with dates. Clever idea I thought and gave it try and you know what? It’s really tasty! We served it for brunch and as an afternoon snack – both perfect!

See the very easy recipe here:

Ingredients
Adapted from ernaehrung-ohne-zucker.de
200g flour
175g carrots
150ml milk
60g butter
10 large medjool dates (or approx. 20 small ones)
2 eggs
1 teaspoon baking powder
1 teaspoon cinnamon (or allspice if you have)

Directions
Pre-heat the oven to 180°C (oven set to air circulation).
Pit the dates, cut into small bits and then let soak in water for 15 minutes in a mixing bowl.
Mix together flour, butter, milk, eggs, baking powder and cinnamon to a dough.
Remove dates from water, purée them.
Finely grate the carrots and mix both – dates & carrots to the dough.
Now fill the dough into a rectangle bread baking tin, which you greased with butter slightly, so the dough does not stick and bake for 25-30 minutes.
Use a wooden skewer to check if the Carrot Bread is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.