For a healthy way to start your Easter morning (or to make a lovely gift for an Easter basket), break out the mini loaf pans! This is a flavorful carrot bread with great texture. If you can have nuts, use the almond flour for a better flavor/texture or if you're like me (sigh) better stick to regular gluten-free flour void of xanthan gum. Either way it's pretty delicious.
I love both carrots and cinnamon, and when they are combined into a bread or muffin that I can actually eat, it's magical. Tea time, anyone?
Gluten-Free Carrot Loaf
yields two fabulous loaves or 4-6 dainty ones
3/4 cup coconut palm sugar (I reduced it to half for me, but taste testers preferred more, so personal preference here)
2 cups carrots, grated
1 overripe banana, mashed
1/2 cup coconut oil, melted
1/2 cup nondairy milk (I prefer coconut milk)
2 teaspoons pure vanilla extract
2-1/2 cups gluten-free flour*
1/2 cup almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3 tablespoons unsweetened shredded coconut
1/4 teaspoon sea salt
2-1/2 teaspoons cinnamon
optional: 3/4 cup golden raisins
1. Preheat oven to 325 and line loaf pans with parchment paper or grease with coconut oil.
2. Shred carrots and mash banana, setting both aside.
3. Combine all wet ingredients including coconut palm sugar, eggs, carrots, banana, nondairy milk and oil.
4. Add dry ingredients to wet, stirring just until combined.
5. Pour batter into pans and bake 50-60 minutes or until an inserted toothpick comes out clean. Let cool on a wire rack before baking.
*my preferred gluten-free flour blend for this one: (this yields 3 cups)
brown rice flour (3/4 cup), coconut flour or bean flour (1/4 cup) quinoa flour (3/4 cup), tapioca or potato flour (1/4 cup) and finely ground sunflower seeds and/or gluten-free oats (1 cup)
OR use Bob's Red Mill All-Purpose Gluten-Free Flour or similar version.
*ALTERNATELY* bake into a doughnut or muffin pan. Super versatile and delish recipe!