Happy Friday everyone!!! I am so excited about today's post! Not only do I have a delicious treat to share with you, but I have a recipe to go with it! Yay!
I get out of work early on Mondays and Fridays since I have late days on Tuesdays and Wednesdays and because I work so much on the weekends. I left at 1pm today and really had the urge to bake. I think I was inspired by Isobelle's post from yesterday because I decided to try and do some gluten free baking today. I have been craving some carrot cake bread kind of thing lately and decided that a gluten free carrot bread would be PERFECT. I thought it would also be an amazing wait to experiment with oat flour.
I used this recipe as a jump off point but it really took on a life of it's own based on my gluten free goals and the ingredients I had in my pantry so I'll post the final recipe that I used :) But first, check out the final product!
Cooling in the loaf pan!
Cooling on the rack!
Isn't it purdy? ;)
OK so here is my recipe for Carrot Spice Oat Bread! (GF)
1 1/2 cups oat flour
1/2 cup whole oats
1/4 cup vegan sugar
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup maple syrup
1 medium banana, mashed
1/2 cup plant milk (I used unsweetened vanilla Almond Breeze)
1 tsp vanilla
Add In Ingredients:
1 1/2 cups shredded carrot
1/4 cup raisins
1/4 cup chopped walnuts
1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick spray and set aside.
2. Mix together all dry ingredients in a large bowl. Make sure all ingredients are well incorporated. Mix wet ingredients together in a separate small bowl. Add the liquid ingredients to the dry and stir to combine.
3. Add the carrots, raisins and walnuts and mix entire batter together. It will seem like there are more add-in ingredients than batter but just mix together as best you can.
4. Pour batter into the loaf pan. Bake for about 25-27 minutes until there is a little resistance in the loaf.
5. Remove from oven and cool in loaf pan for about 5 minutes. Transfer loaf from pan onto a cooling rack and let rest until completely cool.