- 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
1h 1minPreparation 1minBaking/Cooking
Recipe is created for
Roughly chop the carrots and add to TM bowl with the walnuts. Chop them
Add the eggs, salt, oil, maple syrup and nutmeg. Mix
Add baking powder and almond meal. Combine
Pour into loaf tin, sprinkle with pumpkin seeds and bake for 1hour or until a skewer comes out clean.
warm oven to 180 deg C, line a large loaf tin with baking paper
Adapted from Terese Cutter "The Healthy Chef" - Gluten Free Pumpkin Bread.
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