{"id":1290,"date":"2016-10-27T11:00:04","date_gmt":"2016-10-26T22:00:04","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=1290"},"modified":"2021-05-18T09:42:35","modified_gmt":"2021-05-17T21:42:35","slug":"carrot-almond-bread-and-variations-on-a-theme","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/carrot-almond-bread-and-variations-on-a-theme\/","title":{"rendered":"Carrot Almond bread (with variations)"},"content":{"rendered":"

Suitable for GAPS, Paleo, gluten-free, grain-free, dairy-free, sugar-free, vegetarian diets<\/em><\/h4>\n

I haven\u2019t made this bread for a while, as some members of the household\u00a0have been doing the AIP (Autoimmune Paleo) diet<\/a>, which\u00a0excludes eggs and nuts. Now that we’re all\u00a0eating those again, I can make this bread.<\/p>\n

Today I made just a half mix, which is why the photos are of two mini loaves. But the full recipe will make a decent sized loaf.<\/p>\n

\"\"<\/a><\/center>This is a great bread for anyone doing GAPS or any other dietary plan that uses juicing, as it\u2019s a way to use up your carrot pulp. The only caveat is that if you\u2019re in the early stages of GAPS, the fibre might be too much for your recovering digestive system, so hold fire until you tolerate fibre again.<\/p>\n

If you\u2019re not juicing, that\u2019s ok too \u2013 just use grated carrot. It\u2019s still a good lowish carb, low starch bread.<\/p>\n

Other recipes for carrot pulp bread that I\u2019ve seen are for a sweet bread. I prefer to make this as savoury or neutral bread as we keep our sugar intake low, and we\u00a0will be topping it with things like hummus, pesto, avocado and maybe some tinned fish.<\/p>\n

But it can also be used with nut butters, sliced or mashed banana or honey or just a bit of butter. When it\u2019s fresh out of the oven, it doesn\u2019t need anything really. Today it was enjoyed with almond butter and sliced banana.<\/p>\n

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Ingredients<\/h4>\n

\u2022 6 eggs, preferably free range and organic
\n\u2022 1 teaspoon celtic sea salt
\n\u2022 85gm (3oz) melted butter, ghee, coconut oil or a combination
\n\u2022 340gm (12oz, 2 tight packed cups) carrot pulp (see notes)
\n\u2022 1.5 tsp baking soda, sifted
\n\u2022 170gm (9oz, just under 3 cups) ground almonds (see notes)
\n\u2022 1.5 Tablespoons cider vinegar<\/p>\n

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Method<\/h4>\n

Turn the oven on to 175C (350F). Line your loaf tin with baking paper. Beat together the eggs, salt and melted butter\/oil. I use a large food processor, but you could use a large bowl and a whisk. Mix in the carrot pulp. In another bowl, mix together the ground almonds and sifted baking soda, then add them to the wet mix and mix well. Stir in the cider vinegar.<\/p>\n

Scrape into the lined tin and smooth the top. Bake for about 60 minutes, until the top is golden brown and a skewer comes out clean. Use the edges of the baking paper to lift it out of the tin and onto a cooling rack. Cool completely before slicing.<\/p>\n

Keep in the fridge for up to three days, or slice and freeze individual slices.<\/p>\n

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Notes about the vegetables<\/h4>\n

If you\u2019re juicing a variety of vegetables, put the carrot through first. Beetroot, apple or pear pulp could also go in the bread fine, though the fruit pulp will make a sweeter bread. But stop collecting the pulp before you put through the greens. I find that\u2019s a bit too fibrous for the bread.<\/p>\n

If you\u2019re not juicing, just use grated carrot. It will take 3-4 large carrots, so if you have a grater attachment on your food processor, using that will save you time. Since you\u2019ll be dirtying the food processor anyway, grate the carrots, then take them out and put them to one side while you beat the eggs.<\/p>\n

Grated zucchini makes another nice variation, but make sure you pat it dry before adding it.<\/p>\n

If you\u2019re using grated vegetables and the mix looks a bit wet, add a little more flour.<\/p>\n

Notes about the flour<\/h4>\n

If you don\u2019t like or can\u2019t tolerate almonds, try other ground nuts or seeds.<\/p>\n

Coconut flour will also work, but you will need less of it.<\/p>\n

If you don\u2019t need to be starch free, experiment with your favourite flours.<\/p>\n

Our local organic shop has a lot of new types of flour now, including sesame flour, chestnut flour and cricket flour. I\u2019m keen to experiment with a few of these and will keep you posted.<\/p>\n

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Variations<\/h4>\n

To make a more savoury loaf, the zucchini option is probably better. Then add herbs of your choice. If you\u2019re not dairy-free, you could also add some grated cheese.<\/p>\n

To make a sweeter loaf, add any combination of:<\/p>\n

\u2022 Sweetener, such as honey, maple syrup, coconut sugar or nectar, or mashed dates (maybe 3-4 tablespoons)
\n\u2022 Sweet spices, such as cinnamon, nutmeg, ginger or mixed spice<\/p>\n

To make a fruit bread, add:<\/p>\n

\u2022 Dried fruit, such as raisins, sultanas, chopped apricots or chopped dates
\n\u2022 Spices of your choice
\n\u2022 Sweetener if desired, though the fruit will probably make it sweet enough<\/p>\n

The sweet or fruit recipe would also make nice muffins. Cooking time would be 20-30 minutes. The cooking time for mini loaves is about 40 minutes.<\/p>\n

This\u00a0post is also on Steemit, at\u00a0https:\/\/steemit.com\/food\/@kiwideb\/carrot-almond-bread-and-variations-on-a-theme<\/a><\/em><\/p>\n

Steemit is a new blogging platform where authors can be rewarded for their work. Go check it out!\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Suitable for GAPS, Paleo, gluten-free, grain-free, dairy-free, sugar-free, vegetarian diets I haven\u2019t made this bread for a while, as some members of the household\u00a0have been doing the AIP (Autoimmune Paleo) diet, which\u00a0excludes eggs and nuts. Now that we’re all\u00a0eating those again, I can make this bread. Today I made just a half mix, which is why the photos are of two mini loaves. But the full recipe will make a decent sized loaf. This is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,20,14,13,6,7,10,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1290"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=1290"}],"version-history":[{"count":8,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1290\/revisions"}],"predecessor-version":[{"id":1716,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1290\/revisions\/1716"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=1290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=1290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=1290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}