Carrot & Squash Bread

Added on October 8th, 2012 by our friend from http://www.thingsmybellylikes.com

Cooking Steps

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.

Serves 5
30-35mins
This is a Recipe

Ingredients

  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 5 large eggs
  • 3 tbsps honey
  • 1 tsp vanilla extract
  • 2 tbsps lemon zest
  • 1/2 cup butter, melted
  • 1 cup grated acorn squash (this was about a quarter of a squash)
  • 1 cup grated carrot (about 2 large carrots)
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2 Responses to “Carrot & Squash Bread”

  1. [...] blogs and sites on the web!Carrot & Squash Bread Fast Paleo / Posted on: October 08, 2012Fast Paleo – Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon. If your [...]

    Carrot & Squash Bread | Paleo Digest, on October 8th, 2012

  2. Made tonight! Delicious, also added some green pepper and a few drops of honey.

    lisakjack, on October 8th, 2012

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