Description
A deliciously moist and hearty quick bread full of carrots, fruits and nuts.
Ingredients
Scale
- 1/3 cup coconut oil melted, 65 grams
- 2 cups blanched almond flour, 200 grams
- 1/4 cup tapioca flour, 30 grams
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon Celtic sea salt
- 1/2 cup dried cranberries, raisins or chopped dates, 60 grams
- 1/2 cup shredded or grated carrots, 46 grams
- 1/2 cup finely diced apples or pears 75 grams
- 3 eggs
- 1/4 cup coconut sugar, 50 grams
- 1/2 cup chopped walnuts, 46 grams plus more for topping (optional)
Instructions
- Preheat the oven to 350 degrees. Grease a bread pan with coconut oil or line it with parchment paper and set aside.
- Melt coconut oil and let sit while you prepare the rest of the ingredients.
- In a medium bowl, sift together almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
- Add the cranberries, raisins or dates to the flour mixture. Mix to separate the dried fruit and prevent it from sticking together. Set aside.
- Prepare carrots and apples.
- In a mixing bowl, using a hand whisker, beat eggs. Add melted coconut oil and coconut sugar. Beat until just combined.
- Fold in carrots and apples with a rubber spatula.
- Add wet ingredients to dry. Mix and fold gently with a rubber spatula until the dry ingredients are incorporated. Don’t over mix.
- Add walnuts. Mix until just incorporated. Don’t over mix.
- Pour the thick batter into the loaf pan. Smooth out the top with a spatula.
- Top with chopped walnuts if using. (optional)
- Bake for 45-48 minutes until a tester inserted in the middle comes out clean.
- Remove from the oven and let sit for at least 15 minutes before removing from the pan.
- Let sit 30 minutes more before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free