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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
  • 6
    1h 1min
    Preparation 1min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    warm oven to 180 deg C, line a large loaf tin with baking paper
  1. Roughly chop the carrots and add to TM bowl with the walnuts. Chop them 

    6secs/speed5

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

    20secs/Counter-clockwise operation/speed4

  3. Add baking powder and almond meal. Combine

    15secs/Counter-clockwise operation/speed4

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

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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