Carrot & Squash Bread2012-10-08
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
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.
- 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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