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Sunday, November 3, 2013

College Cooking: Chewy Carrot Coconut Loaf (V, GF, soy-free)

Autumn Eats Series

Serves: 10 | Prep time: 10 minutes | Cook time: 1 hour

1.5 cups gluten-free flour*
1/2 cup raw sugar (coconut, date, cane, etc)
1 cup shredded carrots
1 medium ripe banana
1/2 cup apple sauce
1 tsp almond or vanilla extract
3 tbs golden raisins
2 tbs coconut flakes
2 tbs whole chia seeds
6 tbs water
1/2 tsp Himalayan pink salt
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
zest of an orange

* I used Bob’s Red Mill Hearty Whole Grain Bread Mix: the texture was great but the caraway seeds were unwelcome. Next time I’ll try an all-purpose mix or combine coconut + almond flours

Preheat your oven to 350F
Mix the water and chia seeds; let gel for 5-10 minutes
Mash your banana and shred your carrots
Mix sugar, carrots, banana and chia in a medium bowl with a large fork
In a medium bowl, mix all other ingredients with a spoon or whisk
Add the second bowl into the first and stir until combined well
Zest orange over the bowl and fold periodically for even distribution
Transfer to a greased loaf dish (I used a 9x9 cake pan)
Bake this bread for just under 1 hour
Poke with a knife and check if it comes out clean
Let cool for 10 minutes in pan before removing

Serve with fruit or coconut whip :)

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