Hearty Breakfast Carrot Loaf
I truly enjoy playing around with different flours and ingredients in baking. My baking and cooking definitely has more of a nutrition aim versus a culinary one. You will, for example, very rarely see white flour or sugar in my recipes or vegetable oil (except avocado). I will use those ingredients, however, when attempting to make something traditional (like empanadas...not that I ever make them...but I will in the next week or two given the extra free time during quarantine).
This carrot bread isn't gluten-free as for one, I'm not on a gluten-free diet, and two, thinking of nutrient-dense ingredients spelt flour has a higher nutrient density than, say, brown rice flour (more fibre, lower glycemic index, etc). If battling chronic inflammation, however, I recommend limiting gluten. And obviously avoid altogether if allergic or sensitive. You can still have a nutrient-dense gluten-free loaf...even if using brown rice flour (I really don't have anything against brown rice flour). The flours I used are spelt and chickpea, both are high in protein and fibre. I also included a bit of almond meal and oat bran for extra fibre, protein, and healthy fats. Finally, I threw in a handful of a pumpkin and sunflower seeds and cranberries and raisins. You can be as creative as you would like and add the seeds and nuts of your choice. For a sweetener I used half a cup of honey. If watching your blood sugars- or dietary sugars- I recommend using less. I added two scoops of Clear Fibre (a gum acacia fibre by Renew Life) for yet another extra fibre kick. Remember, fibre helps to lower the glycemic load of a meal. The more fibre the slower the sugar release into the bloodstream. It's like the "flattening the curve" effect of the Coronavirus. The result is a nutrient-dense bread that's great for breakfast. Note: The bread is on the crumblier side so be sure to cut thicker slices. If dividing the bread into 10 slices the nutrition is (approx): 5g protein, 30g carbs (15g sugar, 5g fibre), and 7g fat (approx again).
3/4 cup chickpea flour
3/4 cup spelt flour
1/2 cup almond meal
1/2 cup oat bran
1 tsp. baking powder
1.5 tsp. baking soda
2 scoops Clear Fibre
3 carrots (1.5 cups)
1/4 cup avocado oil approx.
1/2 cup honey approx, slightly melted
1 tsp cinnamon 1/2 tsp nutmeg pinch salt 3/4 cup seed mix (pumpkin, sunflower, cranberries, raisins, coconut flakes)
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Place carrots, eggs, cooled honey, avocado in a bowl and mix well.
3. Place dry ingredients in a separate bowl and mix. Pour the wet ingredient mixture into the dry and mix. Add the seeds and mix well.
4. Grease a 9x5" loaf pan and pour batter.
5. Bake for around 45 minutes or until toothpick or knife comes out clean. Let cool for 15 minutes.
6. If having a warm slice immediately be sure to add butter!