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Home » Meal Type » Breakfast

Published: Jul 28, 2015 · by Laurel Perry · About 2 minutes to read this article. · This post may contain affiliate links

Carrot Ginger Loaf

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This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

I am a rule driven person. Always have been and to some extent I am sure I always will be. I make rules and live within them. I have rules for eating, a set schedule for blogging, and my planner is more detailed than a Where’s Waldo book. This week I was challenged by a friend to take a look this never ending procession of self-constructed rules. Were they helping or harming me? Was I better off for my discipline or was I actually holding myself back? This was something that had never crossed my mind. Rules were good, right?

This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

Wrong. I tend to be so dedicated to finish what I’ve set out to do that I actually end up missing out. Is my goal of finishing a blog post by a strict 1pm really worth missing out on a day at the beach? Is it really important for me to get exactly eight and a half hours of sleep every night at the expense of meeting up with a seldom seen friend?

This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

After some good self-examination, I don’t think so. Discipline is good and productivity is great, but living is more so. Life requires flexibility, something I hate to admit, and that means giving up a rule or two in order to live it.

Take this Carrot Ginger Loaf for example; I made the rule that carrot recipes were for fall and slipped this recipe to the back of the stack. It didn’t matter that I enjoy it all year long. Rules were rules. Lucky for you, I no longer think so. Your taste buds can thank me later ;). I know mine are rejoicing.

This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

This bread is naturally sweetened, easy to make, and packed with more veggies than you taste (thank you carrots!). Its texture is so good that you just might think there is gluten lurking around. The ginger gives it a warm flavor and a bit of a kick. Well balanced, flavorful, and oh-so satisfying.

So here is to living life through the (healthy) breaking of rules and really, really good bread.

This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

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This bread is so good you just might think there is gluten hiding in the batter. #gluten-free #dairy-free #egg-free

Carrot Ginger Loaf

  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 1 loaf 1x
  • Category: Breakfast, Snack
  • Cuisine: dairy-free, egg-free, gluten-free, no nightshades, nut-free, soy-free, vegetarian
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Description

Don't let the unusual flavor combination fool you, this loaf is delicious! It is packed with flavor and has such a perfect texture that you just might think there is gluten hiding in the batter.


Ingredients

Scale
  • Wet ingredients:
  • 1 tablespoon flax seed meal mixed with 2 tablespoons water
  • ½ cup mashed sweet potato
  • ½ cup honey
  • ¼ cup olive oil
  • ¼ cup alt-milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 1 cup brown rice flour
  • ¾ cup sorghum flour
  • ¼ cup tapioca starch
  • ½ teaspoon salt
  • 2 teaspoons powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 cups grated carrot

Instructions

  1. Preheat the oven to 400 degrees. Spray a loaf pan with non-stick cooking spray. I like a coconut oil spray.
  2. In a large bowl, whisk together the dry ingredients
  3. Add all of the wet ingredients to a blender or food processor and blend until smooth. If the honey sinks to the bottom, you might have to stir it around a bit with a spatula to incorporate it all. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the carrots and pour into the loaf pan.
  4. Add the bread to the oven and immediately turn the temperature down to 350 degrees. Bake for 50-60 minutes. Remove from the oven and allow the loaf to cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 2 hours, before serving.

 

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Reader Interactions

Comments

  1. Leona Cornwell says

    July 28, 2015 at 8:57 am

    Can't wait to try. Sounds great to freeze and grab for a work snack.

    Reply
    • Laurel says

      July 28, 2015 at 12:19 pm

      It is! It thaws out perfectly by snack time :)

      Reply
  2. Andrea Soto says

    August 17, 2015 at 5:28 pm

    Hello!! What do you recommend as a replacement for ALT Mlik? I don't think I can find it here in Canada :( and Im looking forward to making this asap!

    Thank you... love your recipes!!

    Andrea

    Reply
    • Laurel says

      August 17, 2015 at 7:35 pm

      Hi Andrea, Thank you so much for the kind words! You could use soy milk, coconut milk (the kind in the carton), or almond milk. Plain or vanilla versions would work equally well in this recipe. Happy baking! Let me know how it goes for you!

      Reply

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Hi! I'm Laurel

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