WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, February 10, 2015

Carrot Bread: Gluten free, corn free, dairy free, nut and seed free,


We have been on the search for a good replacement for zucchini bread and banana bread- this is it!

Did you know that zucchini is now GMO? I believe summer squash is too! Abby doesn't tolerate any of the squash family(including pumpkin) so I had no idea about zucchini. Banana's have been an issue for her for a long time now and I am just allergic to them. Banana's are often treated and/or gassed and we suspect that is part of the issue for Abby.

This bread though makes us not miss banana's or zucchini bread at all! Moist and tender and with a dollop of homemade margarine(coconut oil,grapeseed, salt, and a dash of turmeric) we have decided it is BETTER!


Carrot Bread:

1 1/4 cup finely shredded carrot
2 eggs
3/4 cup grapeseed oil
1 teaspoon homemade vanilla extract
1 cup organic C&H cane sugar
1 3/4 cup all purpose gluten free flour
1 teaspoon homemade baking powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon guar gum
1/2 teaspoon salt
1/4 cup finely diced and stewed Made in Nature Figs



Preheat oven to 325 and grease loaf pan.

1)finely dice dried figs and soak in hot water, set aside.

2)In large bowl combine carrot,eggs,oil,vanilla and sugar.

3)Add flour, baking powder, ginger,cloves,baking soda,guar gum,salt to wet ingredients and mix until just combined.

4) Drain finely diced figs and add figs to batter.

5) pour into greased loaf pan and bake for aprox 60-65 minutes or until knife comes out clean.


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