I'm always looking for new breakfast ideas. It's the most important meal of the day, so when I'm reviewing recipes I look for ones that are extremely healthy. I want protein, not too much sugar, and tons of flavor. Of course, gluten-free and dairy-free are a given.
I'm a big fan of dairy-free smoothies, like my favorite Green Smoothie. I do love my pancakes, both Blueberry and Buckwheat. I love French Toast and Granola. Cereal and Oatmeal. Even eggs. Breakfast is just the best, isn't it? By far my most favorite meal of the day.
Breakfast baked goods have been the one area of gluten-free treats that I have yet to fall in love with. I have experimented with Gluten-free Banana Bread and Mixed Berry Scones, and although both were totally delicious, they weren't something I could have all the time. Both were a bit too sweet for my breakfast tastebuds, but were perfect with a cup of tea in the afternoon.
Paleo Carrot Cake Bread With Cream Cheese Frosting
Then I found this recipe for Nutty Carrot Breakfast Bread. Another one from Hallie, who blogs over at Daily Bites, this recipe is exactly what I look for in a breakfast. There are no refined sugars. It's packed with fruits, veggies and nuts. And most importantly, it's not too sweet. All these amazing ingredients are combined together to form a glorious breakfast treat.
I am in love with this recipe. I've always been a big fan of carrot cake, but have never experimented with carrot bread. Well, let me tell you, this is something special. The walnuts add protein and bring a much needed crunch to each slice. The carrots are moist and flavorful. The coconut flour brings a hint of sweetness that no other flour could add. This recipe is perfect.
Preheat the oven to 350 degrees F. Spray a small loaf pan with olive oil spray or line with parchment paper and set aside.
Vegan Carrot Cake Bread
In a food processor, combine the soaked dates, banana, eggs, oil, spices, stevia and salt. Process until smooth and transfer to a large mixing bowl.
In a separate bowl, whisk the coconut flour, tapioca starch, baking powder and soda together. Add the dry ingredients to the wet ingredients and stir until combined. Gently fold in the carrots and chopped nuts.
Transfer the batter into your loaf pan, smoothing the top out with the back of a wet spoon. Bake in the center of a warm oven for 30 – 35 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool on a wire rack before slicing.
Easy Paleo Carrot Bread
Craving carrot cake for breakfast? Me too. That's why I'm sharing this Gluten-Free Carrot Nut Bread - to hold us over until dessert! This fluffy quick bread is packed with spices and pretty healthy, too!
Calories: 100 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.004 g | Cholesterol: 41 mg | Sodium: 136 mg | Potassium: 137 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1407 IU | Vitamin C: 2 mg | Calcium: 22 mg | Iron: 1 mgWhen I was growing up, one of my favorite recipes was carrot cake. Sweet, moist carrot cake. Mmmmm, I can still taste how amazing it was when my Grandma Isabel made it from scratch. Last week I was in the mood to bake a similar sweet carrot cake like Isabel made… but it turned out more like a vegan bread than a cake. Probably because it was made in a loaf pan and used way less sugar and whole, fresh ingredients. So, we’re gunna call it carrot bread, k?
Baking this gluten-free bread recipe got me to thinking about how there are no rules when you are baking and cooking. It’s really whatever you make of it. You combine a bunch of ingredients and out comes a fabulous surprise. Writing your own recipe is a lot like writing your own prescription for your health.
Sugar Free Keto Carrot Cake With Almond Flour
Well, over 6 years ago when I first became sick, I listened to every Western medicine doctor and took the steroids and water pills and so on… I didn’t listen to my body, I didn’t love it, I didn’t honor it. I didn’t ask my body what it needed.
I listen closely everyday and make sure I’m feeding my body the best quality ingredients and also using quality ingredients on my skin and around my home such as household cleaners and organic sunscreen, shampoo, hand soaps, etc. I tossed all the chemicals and toxic ingredients in my pantry as well as in my medicine cabinet and everywhere else.
I used almond extract, ground cinnamon, fresh carrots and coconut flakes for a sweet touch along with chia seeds and water instead of using eggs. The recipe calls for 1 cup of sugar but if you’d rather not use that much, you can surely cut back on this measurement to your liking.
Egg Free Carrot Cake (gluten Free And Nut Free!)
I was going for a mixture of carrot cake and zucchini bread in this recipe (minus the zucchini, obviously) but you get the picture, right? The look of a zucchini bread is so beautiful and moist – I feel like everyone loves it… I know my Uncle Mike is a huge fan (which reminds me I need to bake him a loaf soon)! Anyway, back to the recipe… carrot cake is one of those recipes that is so unique and I feel like it’s not as common as it was back in the early 90’s. This recipe is simply a healthier carrot cake – partially because it’s more of a bread and it doesn’t have icing and food dye on top.
Just like I simplified my carrot bread recipe, I’ve simplified my life. Now that I’m 30 life is a lot different from when I was 20 and 25 and even 28. It’s amazing how the older I get – I want to simply everything. Less ‘stuff’ in my apartment, less ‘wants’, less ‘needs’, etc….
I grew up fast getting sick almost a decade ago. Sometimes I feel like my 20s were a blur that I can’t even recall anything other than getting IVs and taking advice from doctors who really didn’t know what they were talking about. It made me realize that in order to simplify my life to the fullest, I needed to understand what was going on inside my body. Ya see, for so long I just relied on what the doctors said, how they transcribed by test results and CT Scans and biopsies. But then one day it dawned on me – why were my white blood cells 1.8 for the past 15 years and no doctor ever put up a red flag to tell me this was an issue?
Gluten Free Banana Carrot Cake Bread
It woke me up 6 years go and it made me take the time to learn about my body – to try to understand why my body was fighting me and why I wasn’t healing. I tried everything, read every book possible and I still do.
I’ve come a long way. And I’ve surely learned a whole lot more than if I just simply listened to my Western medicine doctors.
My doctors don’t take insurance because they are specialists and my food is 100% organic and my Manhattan rent is a wad of money you don’t even wanna know about. Ha!
Southern In Law: Recipe: Healthy Paleo Carrot Zucchini Bread
While I’m not as great as I felt when I was 23 – I’m getting there. Slowly but surely. I still have a long road ahead of me. But don’t we all?
O ya, and you may wanna put on the air conditioner because your kitchen is gunna heat up from baking this bread.
For those of you who aren’t familiar with this brand of gluten-free flour, here is a link to purchase the Cup 4 Cup Gluten-Free Flour. I just learned about it and tried it for the first time. The flour is used exactly cup for cup to regular flour.This gluten free carrot cake bread should be served year-round, not just around Easter when it is unofficial carrot cake season. It is not only super easy to make but it's also moist, tender, and flavored with warm spices. Plus it is topped with a delectable maple cream cheese frosting.
Carrots And Apple Bread
Made with simple ingredients this delicious carrot cake bread will quickly become a staple in your kitchen. It is a perfect addition to any brunch gatherings.
This delicious recipe for carrot loaf bread is not only gluten-free but also dairy-free and nut free. My pan of choice for this recipe is an8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.
Gluten Free Flour:I tested this recipe withBob’s Red Mill 1-1and mygluten-free flour blend.Both flours worked great. Both flour blends used contain xanthan gum and are a mix of flour. I do not recommend using a single flour in this recipe. (This recipe should work with other gluten free flours
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