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A breakfast recipe that is grain and dairy free

Carrot Bread Recipe

 

Grain free carrot bread

This recipe is grain and dairy free, as well as sugar free. It is suitable for those on the SIBO diet. This recipe is inspired by one I found here a few weeks ago. In addition to being diagnosed with SIBO recently I also found out that I am allergic to chicken eggs. In a bid to be able to still eat something that is baked and resembles bread I have been trialing the use of duck eggs. I have been doing a straight substitute and so far all seems fine with those – besides the fact they are double the price! They also have a little bit of a stronger flavour.

The image shows bluish bits in the bread because I used purple heirloom carrots that I picked up from our local farm-gate last week. The kids love the purple ones for something different. It always generates a conversation at the dinner table when I have them. Regular carrots will work the same, avoiding the blue tinge through the bread.

This bread makes me happy because to date I have not had a bread-based option for breakfast. I was missing my regular sourdough fiercely. I also enjoy it toasted as an afternoon snack.

heirloom carrots

A breakfast recipe that is grain and dairy free
 
Prep time
Cook time
Total time
 
A grain free, dairy free and sugar free recipe for a tasty bread that can be toasted and served warm, or sliced and served as is. Filled with carrots and spiced with cinnamon. Suitable for the SIBO diet.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • ¼ cup coconut oil
  • ¼ cup desiccated coconut
  • 2 tablespoons cashew butter (or nut butter of choice - except peanut for a SIBO diet)
  • 2 eggs
  • 1 cup coconut flour
  • 1 cup grated carrot
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 tablespoon almond meal
  • 3 tablespoons almond milk
Instructions
  1. Heat the oven to 160-170 degrees celcius
  2. Line a loaf tin with baking paper or grease well with coconut oil
  3. Melt the coconut oil for 30 seconds in the microwave, or in a pan
  4. Add the melted coconut oil, coconut, cashew butter and eggs to a bowl and whisk until well combined and the mixture looks fluffy
  5. Add the remaining ingredients and stir well to combine into a dough
  6. Pour, or scoop the mixture into the baking tin
  7. Add to the oven and cook for 25 minutes
  8. Test for readiness by inserting a knife into the center of the bread. It will be removed clean if the cake is ready.
  9. Remove from the oven and allow to cool.
  10. This recipe may be frozen if you are making multiple loaves, or not planning to use it straight away.
carrot bread recipe

Have a great weekend.

Spring is approaching so I hope you have plans to get out in the garden and get some new vegetable and herb seeds growing. If you have not done so already, be sure to download my free seasonal planting guide.

Kyrstie

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