Thursday, October 10, 2013
Paleo Carrot Cake Bread
Clearly I'm loving fall bread creations! They take very little prep work and last all week. These bread recipes are a great way to add an extra vegetable or fruit into your diet. Keep in mind, this shouldn't be considered your vegetable serving for the day but it's always nice to get a little extra boost!
I have not been using any added sugars (honey, agave, sugar, etc) so this recipe does not include it. Please feel free to add honey or coconut sugar to make it sweeter. I'd suggest starting with 2 T up to 1/4 c. but try to use as little as possible. I think the ripe bananas add enough sweetness.
Carrot Cake Bread
-2 1/2 c. almond flour
-3 ripe bananas
-1 pouch pureed carrots
-1/4 c. shredded coconut
-1/4 tsp ground ginger
-1 tsp ground cinnamon
-1 tsp vanilla extract
-1/2 c. raisins
-2 T coconut oil
-1 tsp. baking soda
-2 T honey (I do not had honey to my bread but if you like it sweet I'd go ahead and add some sweetener of choice)
Preheat the oven to 350F.
Add all ingredients into the food processor and pulse until well combined. You can keep the raisins out and add them last but I don't mind them getting mixed up.
Grease your loaf pan. I used coconut oil spray for this. Then pour mixture into the pan and give it a little shake or smooth it out.
Bake for about 1 hour, depending on your oven. You'll know it's done with you stick a fork or knife in the center and it comes out clean.
After it's cooled dig in! If you try to cut this warm you won't get a clean cut. I usually cut it into 8 slices. Just a quick note, feel free to add crushed pineapple to make it even more like your typical carrot cake. Make sure if you add pineapple that you squeeze all the juice out first!