Gluten free, delicious and healthy - say whaaaaat?!!!
AGAVENDICKSAFT 1 TBSP.
DRIED WALLNUSSE 50g
DRIED CRANBERRIES 80g
PINCH OF SALT 1
Being gluten free often means you get the dregs of bread world to choose from. I never made my own bread, because I thought it would be more of a pain than it was worth. How wrong I was. I was given this super tasty carrot bread recipe from my friend's mum, after she kindly made me 3 loaves of it :) This bread is INCREDIBLY easy and quick to make. You can always try to add different spices to add your own favourite flavours. I loved mixing coriander and cumin- and eating it with some soup on a cold day!
A word to the wise, the psyllium husk (who doesn’t like eating husk- really?!) is too help bind the ingredients together, as there is no gluten to hold everything together. You can replace the psyllium husk with xanthan gum or guar gum, which will slightly change the texture of the bread, making it more spongey and ’bread-like’.
To start, preheat the oven to 160 degrees C. Cover a baking tray with baking paper and wash and peel your carrots. Grate the carrots directly onto the baking paper. Make sure the carrots are spread out over the tray, so they dry out evenly. Pop your grated carrots into the oven for 20 minutes, in the middle rack. This is a perfect time to get started on your other ingredients, or have a glass of wine/beer. Once dried out, remove the carrots and let them cool down.
Prep a baking tin by lining the form with baking paper. I like square tins for breads- but you can do what you want. Go wild. Make a triangle bread.
Mix together the grated almonds, flaxseed, psyllium husk, coriander, baking powder and salt together in a large bowl. In a separate bowl mix together your other ingredients (eggs, carrots, oil). Make a well in the centre of the dry ingredients and add the wet ingredients and mix well. You can use hand mixers if you wish- or work up your fore-arm strength and use a whisk…
Pour the mixture into the bread tin lined with baking paper and pop it into the oven, middle rack, for 1 hour.
After the 1 hour, turn off the oven and leave the bread inside for 15 minutes. Then FINITO. You have your very own delicious gluten free carrot bread.