Makes 1 loaf
My clients who need to avoid gluten, dairy and sugar were the inspiration for this delicious bread, which turned out AMAZING! It’s savory with a hint of natural sweetness from the apples and carrots. It’s loaded with healthy fats to keep you satisfied and the walnuts add protein and bring a crunch to each slice. It’s perfect to enjoy for breakfast, dessert or anytime snack. I personally love it with some almond butter, ghee or a dollop of coconut yogurt on top!
2 cups almond flour
1 tablespoon coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon sea salt
3 pasture-raised eggs
½ cup no sugar added applesauce
2 tablespoons melted coconut oil
½ teaspoon vanilla extract
1 large or 2 medium sized carrots, grated
1 medium apple cut into small pieces
½ - 1 cup walnuts, chopped
Preheat oven to 350 degrees.
Grease a 9x5 inch loaf pan with coconut oil or line with unbleached parchment paper.
In a large bowl, combine all dry ingredients and mix well.
Add in wet ingredients and mix together well and pour into greased loaf pan. Spread batter evenly.
Bake for 30 minutes, then turn heat off and let bread rest in oven for another 15-20 minutes to let it set.
Slice and enjoy!
To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.