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Carrot Bread Recipe

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This recipe for Carrot Bread, by , is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Solberg/Rosie Shaw


1/2 cup canola oil
3/4 cup agave nectar
1 Tbsp Ener-G egg replacer(health food store) whisked together with 1/4 cup water
1/4 cup unsweetened applesauce
1 cup brown rice flour
1/2 cup quinoa flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 tsp xanthan gum(health food store)
1/4 cup walnuts, chopped
1/2 cup dates, pitted and chopped
1 cup carrot, grated
1/4 cup crushed pineapple, drained

Preheat oven to 350 Lightly grease a 9x5x3 inch loaf pan.
In a large mixing bowl, beat oil and agave nectar until mixture is smooth and well blended. In a small bowl whisk the egg replacer with the warm water until bubbles form and powder is completely dissolved, add this to the agave and oil mixture and add applesauce. In a separate bowl mix together brown rice flour, quinoa flour, baking powder, baking soda, salt, cinnamon and xanthan gum and mix well. Add the flour mixture to the liquid mixture and stir well. Add walnuts, dates, carrots and pineapple. Mix well. Batter will be thick, spoon into prepared loaf pan. Bake for 50 minutes or until a toothpick comes out clean. Cool on a wire rack before removing from pan.




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