almonds, breakfast, carrots, eggs, GF Bread, GF dessert, gluten free, grain free, pumpkin, SCD, Specific Carbohydrate Diet, stevia, vegan
It’s almost 2013! How exciting!
As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!
OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told them after they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!
Yep, it’s made with carrots! And no one can tell the difference!
And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!
Here’s what you need:
2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)
This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.
First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.
This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!
Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)
The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.
I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”
Plus, the almond flour provides a nutritional boost with lots of protein!
This is definitely becoming a new tradition for the holidays….and throughout the year!
What are some of your traditions during the holidays?
See ya tomorrow!
Emily @ Adventures of a Dog Mom said:
I love trying all kinds of new pumpkin bread recipes this one even though it’s made with carrots is going on my list to try sometime!
awesome! thanks so much Emily! i hope you enjoy it:) glad you stopped by! happy new year!
d'liteful cravings said:
I absolutely love your blog and your new recipes! I am going to start making them in the new year and live healthier. I’m also going to recommend your blog to my sis who’s also gluten intolerant… she’s going to love your blog! :) Keep up the exciting new recipes, love them!
oh my gosh thank you so much! you just made my day:) have a great night!! thanks for stopping by and for your kind words!
I cant wait to try out this recipe!
Thank you so much! I hope you enjoy it! Have a great night! Thanks for stopping by!
That sounds incredible! Look how cute your stocking is! Hope you had a wonderful holiday. xx :)
Thank you so much Somer! I know, it was a work of art! She spent literally 12 months working on it! Thanks for stopping by! Happy new year!
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Wishing you a successful, wonderful 2013!!! Just love your recipes – they are great.
Curious though about the ”pumpkin bread” I don’t have almond flour on hand – have everything else, and the stores are closed tomorrow….. is it specific in needing almond flour or will pecan flour work? If not, then I will wait until the weekend to make it.
Hi Catt! Thank you so much! I think pecanflourwouls definitely work. I bet it would give it a lovely flavor. Thanks for stopping by! Happy new year!
Happy New Year lovely lady! This bread looks outrageous. Pinning for later and can’t wait to make.
Hugs to you,
Thank you so much Amber! Happy new year to you too! I hope 2013 is filled with health, happiness and joy for you! Hugs!
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WOW that bread looks and sounds amazing!!! This is a recipe I am going to have to try, I can’t believe how moist it looks!
Your Mom is so talented ( & patient) that needlepoint stocking is beautiful :)
Thank you so much Heather! I know she’s amazing. She’s made a stocking for me, my brothers and their wives. It’s a labor of love. Each one literally takes 10 months to stitch! Glad you stopped by! Have a great afternoon!
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