CARROT WALNUT BREAD

Another simple treat that doesn’t require many dishes…I hate dishes!  This is a great breakfast bread or side to a meal, add coconut creme topping for it to be a tasty dessert.

DRY INGREDIENTS

  • 1-1/2  cup almond flour – fine ground (not almond meal)
  • 1/4 cup coconut flour 
  • 1/2 tsp sea salt
  • 1 tsp baking powder 
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1tbsp ground ginger

WET INGREDIENTS

  • 2 cups shredded green apple
  • 6 eggs
  • 1/2 cup coconut oil (melted)
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup (the real stuff)

MISC INGREDIENTS

  • 1 cup walnuts, chopped
  • 2 cups shredded carrots (left until just before baking…do not blend)

Pre-heat oven to 375F

Grease loaf pan (coconut oil and dust with almound flour)

Place dry ingredients in a large mixing bowl and with an electric mixer blend together (trust me)  

Place the remaining “wet” ingredients in a blender and blend until smooth

Now, pour the wet ingredients into the dry ingredients and with an electric mixer, mix until it’s lump free

Let the mixture sit for 5-10 minutes (coconut flour absorbs looooots of liquid)

Mix in the walnuts and carrots

Pour batter into the greased loaf pan and place on the middle rack of oven for 60 minutes or until golden brown (use the knife in the center trick…it never fails)

Let cool and eat up.

IMG_5514

COMMENTS: Be sure to let the bread cool, the coconut oil keeps it fairly moist for awhile. 

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