Carrot & Squash Bread
Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon.
If your melted butter is cool, stir in the vanilla extract, honey and lemon zest. Beat in the eggs, one at a time.
Gradually add the wet ingredients to the dry. When it’s still semi-runny, fold in the carrots and the squash and mix until combined.
Press into a 9in x 11in lined or greased loaf tin. The batter won’t be runny, it will lump together but that’s ok. Just spread in into the tin.
Bake at 375 for 30-35 mins til firm but springy to the touch. Let cool before slicing.