Gluten Free Carrot and Walnut Bread by Sprouthead. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gluten Free Carrot and Walnut Bread

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Ingredients

12 portion(s)

Gluten Free Carrot and Walnut Bread

350 grams carrots, about 2 large
100 grams raw walnuts
1/2 teaspoon sea salt
40 grams Maple syrup
45 grams macadamia oil or coconut oil
4 organic eggs
pinch Nutmeg
2 teaspoons Gluten Free Baking Powder
300 grams Almond meal fine, or mill raw almonds and set aside
pumpkin seeds to sprinkle

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1h 1min

Preparation 1min

Baking/Cooking
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Preparation
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- Recipe is created for
  TM 31
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5

Recipe's preparation

warm oven to 180 deg C, line a large loaf tin with baking paper

Roughly chop the carrots and add to TM bowl with the walnuts. Chop them

6secs/speed5

Add the eggs, salt, oil, maple syrup and nutmeg. Mix

20secs/"Counter-clockwise operation" /speed4

Add baking powder and almond meal. Combine

15secs/"Counter-clockwise operation" /speed4

Pour into loaf tin, sprinkle with pumpkin seeds and bake for 1hour or until a skewer comes out clean.

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Spatula TM5/TM6
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Tip

Adapted from Terese Cutter "The Healthy Chef" - Gluten Free Pumpkin Bread.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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