Wednesday, December 18, 2013

Clean Eating Carrot Bread

I made this recipe last night when I was craving something sweet, and wanted something warm and filling to accompany my lentil soup and veggie dinner.  I came across this Carrot Spice Bread Recipe here, and played with the measurements and varied several of the ingredients to my liking.
The result is this gluten-free, dairy-free, refined sugar-free spiced and lightly sweet bread that will give your kitchen a warm and comforting aroma.  Enjoy the bread after it cools several minutes out of the oven; then slice and serve for breakfast, a snack or dessert.   If you invert the pan while the loaf is still hot, it may come out in sections.  I do believe it may be incredible as well served as french toast, or cut into a slab with cinnamon applesauce on top.

Clean Eating Carrot Bread

1-1/2 cups grated carrots
1/2 cup unsweetened applesauce
3 tablespoons coconut oil
3 eggs, beaten
1 tablespoon chia seeds
2 tablespoons raw honey or maple syrup
2 tablespoons unsweetened vanilla coconut milk
1 teaspoon pure vanilla extract
1-1/2 teaspoon apple cider vinegar
1/2 cup gluten-free flour
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 teaspoon allspice
1/2 cup gluten-free oats
  1. Preheat oven to 350 degrees and grease a loaf pan with coconut oil or sunflower oil spray or line the bottom with parchment paper for easy removal.
  2. Mix all the dry ingredients together into a small bowl. In a separate medium bowl, whisk together the wet ingredients including carrots. Add the dry ingredients to the wet, and stir until incorporated.
  3. Pour batter into the greased loaf pan and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. 

4.  Let cool in the pan for a few minutes and then depan. Let loaf cool for 10 minutes longer then slice.

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