When I left for errands yesterday, Jason and the 3 boys surprised me with their productivity. They juiced a lot and used the fiber from the juice to make this lovely carrot bread. It is delicious and relatively simple to make. As a family we almost ate the whole loaf in one sitting. Jason found the recipe at http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal and modified it slightly.
- 6 eggs
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 5-6 drops of stevia drops
- 2 TBSP vanilla
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup coconut flour
- 2 cups carrots shredded (Jason used the pulp from the carrots he juiced)
- 1/2 c raisins or dried cranberries (optional)
- Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
- Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
- Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter.
- Mix well so that there aren’t any clumps.
- Fold in the shredded carrots and raisins or cranberries.
- Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes, or until a toothpick comes out clean.