• 2 cups (280 g) spelt flour

• 1/3 cup (75 g) organic pure cane or coconut sugar

• 2 teaspoons cinnamon

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• generous pinch of salt

• 1/2 cup (113 ml) vanilla or unsweetened almond milk

• 1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes)

• 3 medium bananas

• 3 carrots

• 3/4 cup (86 g) chopped walnuts

Optional Toppings

• sprinkle of raw sugar

• 1/4 cup (29 g) chopped walnuts