I just love the delicate sweetness of carrots , I find carrot cake delicious but always too sickly so I wanted to experiment to see how it would taste as a more savoury wheat , gluten and dairy free bread option. This is perfect for a high protein breakfast or as a healthy snack.
Choose how you wish to indulge …Sweeten with a drizzle of local honey ….spread with coconut oil…… Top with scrambled or poached eggs ……add some organic nut butter…..yum !
The coconut oil used in this recipe has amazing fatty acids (mct’s) which metabolise differently and actually promote faster metabolism . Yes this amazing oil actually helps prevent obesity and is also being shown to help neurological conditions ( like Alzheimer’s ).
My favourite way enjoy this bread is sliced for breakfast and i Simply I add a spread of coconut oil and just enjoy this “super food bread and butter ” On its own. …but you choose your favour topping knowing this is an amazing healthy meal loaded also with beta carotene from the carrots which our body will convert into vitamin A and use for amazing skin and eye health and also it is generally good for your immune system. What’s not to love!!!
INGREDIENTS
1 1/2 cups of grated carrot
1 cup of coconut , or almond flour to your liking .
1 tbsp coconut oil
1 tsp baking powder
1 teaspoon cinnamon
1 tsp ginger
2 heads clove spice
3 tbsp honey ( more if you prefer a sweeter cake taste, less if you want a savoury bread. I used 3 and it was still quite savoury )
4 eggs
DIRECTIONS
Heat oven to 180c
Line a bread tin with baking Paper or use a silicone mould.
In a large bowl add carrot , spices, flour and baking powder.
Melt coconut oil and then add eggs, honey , and coconut oil to the rest of the ingredients.
Mix thoroughly until egg and flour is completely mixed in and no white powder remains.
Pour into the mould or tin and bake for 20 minutes or until you run a skewer through the centre and the skewer comes out clean.
Serve + enjoy = That’s it!
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Many thanks for reading
Have an amazing day.
Be free…Be happy!
Jeni
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