Grain-Free Carrot Bread

In My Bowl

Makes 1 Loaf, 10 Slices or 10 Muffins

Ingredients

1 1/2 cups (168g) almond flour
1/4 cup (15g) finely shredded coconut
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 flax eggs – 2 tablespoons of ground flax seed in 6 tablespoons water – let sit 5 minutes
1/2 cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 large carrots (100g), coarsely grated
1/2 cup walnut (56g), roughly chopped
coconut flakes (optional)

Instructions

1. Preheat over to 350 degrees F, rack in the middle. Lightly grease a loaf pan with coconut oil and set aside.
2. In large bowl, whisk together almond flour, shredded coconut, baking soda, cinnamon, ginger, cardamom, nutmeg, and sea salt.
3. In a medium bowl, whisk together egg, coconut oil, pure maple syrup, cider vinegar, and vanilla. Pour the wet ingredients on the dry and stir to combine.
4. Add the grated carrots and chopped walnuts and fold to incorporate.
5. Transfer the batter into the prepared loaf pan or muffin molds, tapping the pan to ensure that the batter is evenly distributed. Top with coconut flakes (optional), then bake the loaf for 55-60 minutes and the muffins for 30 minutes, or until golden brown and cooked through. Allow to cool completely before slicing and serving.
6. Add the grated carrots and chopped walnuts and fold to incorporate.Transfer the batter into the prepared loaf pan or muffin molds, tapping the pan to ensure that the batter is evenly distributed.
7. Top with coconut flakes (optional), then bake the loaf for 55-60 minutes and the muffins for 30 minutes, or until golden brown and cooked through.
8. Allow to cool completely before slicing and serving.