2 tabs ground flax seeds
1/2 cup water
1/3 cup coconut oil, melted
1/2 cup milk (your choice)
1 teas vanilla
3/4 cup coconut sugar
2 1/4 cups spelt flour
3/4 teas baking powder
3/4 teas baking soda
1/2 teas sea salt
1 1/2 teas cinnamon
3/4 cup grated carrot
3/4 cup grated zucchini
1/4 cup chopped walnuts or pecans (optional) (leave out for nut free)
Pre heat oven to 175'C (350'F) or 155'C fan forced.
Mix ground flax seeds and water.
Blend oil, milk, vanilla and flax mixture together.
Add sugar, mix well.
In a separate bowl combine flour, baking soda, baking powder, salt and cinnamon.
Add dry mixture to wet. Mix well.
Add vegetables and nuts, mix lightly.
Pour into a greased loaf pan.
Bake for 50-60 mins.
Leave in the pan for 5 mins before removing.
Remove from pan and enjoy.
After baking and enjoying the beautiful aromas wafting through your home, I bet you won't be able to wait too long before enjoying this bread. Ours always gets eaten while still warm. Sometimes with butter, sometimes without.
Hint: If you have fussy eaters at your place, tell them it's carrot cake! But if you have visitors please let them know the real ingredients in case of allergy.
Thanks to Kim Corrigan-Oliver for another beautiful recipe.
A little surprise........ on Valentine's Day (Australian time). Please come back and visit then. It's my first ever giveaway!