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Prep Time: 10 min
Cook Time: 1 hour
Servings: 8
| Ingredients |
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1 1/2 cup unbleached white flour
1 1/2 cup whole wheat flour
1 cup chopped nuts
1/2 cup chopped dates
2 tbsp. yeast
2 large carrots, grated
1 tsp. coriander
1 1/4 cup pineapple juice
1 tsp. vanilla
1/4 cup tahini
1 tsp. salt
1/3 cup agave nectar
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| Instructions |
| In a blender, blend together the pineapple juice, vanilla, tahini, salt, and agave. Set aside and mix the dry ingredients together well. Add the liquid to the dry ingredients, and Mix thoroughly. Place in a sprayed 9 x 13 baking pan, cover and let rise until doubled. Bake at 375 for 15 minutes, then at 325 for 30-40 minutes.
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