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Gluten Free Carrot and Walnut Bread



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
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

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 


  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.



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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