Friday, October 21, 2011

Vegan MoFo Day 21: Gluten Free Carrot Spice Oat Bread!!!!

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)

Dry Ingredients:

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

Wet Ingredients:

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. 

Yeah buddy!!



  1. That is purdy! Bet it tastes purdy too.

  2. Mmmm...yummers. Thanks for sharing the recipe. Have a great weekend!

  3. Looks yum!
    I gave you the Liebster award on my blog :)

  4. That's so nice to be able to get out of work early to bake!

  5. This looks so good! I love carrot bread!

  6. that's so pretty, with the little flecks of orange.

  7. I love, love carrot cake but never really thought to make a carrot "bread." Looks great!

  8. Jeni - Thanks! It did taste purdy ;)

    Sage - Thanks, have a great weekend too!

    Sophie - Aww thank you so much you are so sweet!

    Jenny - I know! I don't typically come home and bake on my early days but I was just feeling it today ;) I'm glad it turned out well too!

    Isobelle - Thanks! and thanks for the inspiration! :)

    Sara - Thanks! I really like the way it looks too, the carrot is like confetti. I'm such a nerd ;)

    FF - Thanks! I really wanted carrot ANYTHING but really wanted to try and make something healthy. I think it is pretty healthy, there is only 1/4 cup white sugar in the whole recipe which is pretty good for least my baking! It tastes like you are eating the most amazing bowl of oats!

  9. Mmmmm, carrot spice bread! I love warm spice breads and gluten free makes it even sweeter. Thanks for sharing the recipe :)

  10. No prob Nikki!! It was one of my first times baking gluten free and I'm REALLY happy with the result :)

  11. Next weekend is my "fall break" (meaning Friday - Monday we're off, so 4 days). I will add this to my list of new items to bake! I've definitely gotten comfortable preparing foods gluten free - I may not give up wheat entirely, but eating less is improving many areas of my life.

  12. Bet it would be great served warm with some Tofutti Cream Cheese.

  13. Ingrid - Yay for a 4 day weekend, that is awesome! Let me know if you try it, I am curious to know what you think of it!

    Shen - I was totally thinking the same thing! I just don't have any tofutti in the house right now, wah!