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I am a rule driven person. Always have been and to some extent I am sure I always will be. I make rules and live within them. I have rules for eating, a set schedule for blogging, and my planner is more detailed than a Where’s Waldo book. This week I was challenged by a...Read More


Servings

1 loaf

Total time

70 minutes

Cuisines

Courses

Breakfast


Ingredients

  • wet Ingredients:
  • 1 tablespoon flax seed meal mixed with 2 tablespoons water
  • 0.5 cup mashed sweet potato
  • 0.5 cup honey
  • 0.25 cup olive oil
  • 0.25 cup alt-milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • dry Ingredients:
  • 1 cup brown rice flour
  • 0.75 cup sorghum flour
  • 0.25 cup tapioca starch
  • 0.5 teaspoon salt
  • 2 teaspoons powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 cups grated carrot

Method

  1. Preheat the oven to 400 degrees. Spray a loaf pan with non-stick cooking spray. I like a coconut oil spray.
  2. In a large bowl, whisk together the dry ingredients
  3. Add all of the wet ingredients to a blender or food processor and blend until smooth. If the honey sinks to the bottom, you might have to stir it around a bit with a spatula to incorporate it all. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the carrots and pour into the loaf pan.
  4. Add the bread to the oven and immediately turn the temperature down to 350 degrees. Bake for 50-60 minutes. Remove from the oven and allow the loaf to cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 2 hours, before serving.