Carrot Bread with Coconut and Cardamom

By on May 1, 2015

The exotic scents of coconut and cardamom instantly elevate this quick and easy bread into a very special treat. It is also loaded with good-for-you ingredients, which means you can savour it for breakfast and snacks. Makes 12 slices. Preheat oven to 350°F.

2⁄3 cup sorghum flour
2⁄3 cup millet flour
2⁄3 cup potato starch
2 tsp GF baking powder
1 tsp ground cardamom
1⁄2 tsp baking soda
1⁄2 tsp fine sea salt
1 cup packed light brown sugar
2 large eggs
1⁄2 cup melted virgin coconut oil
2 cups shredded carrots
1 1⁄4 cups unsweetened flaked coconut

In a large bowl, whisk together sorghum flour, millet flour, potato starch, baking powder, cardamom, baking soda and salt. In a medium bowl, whisk together brown sugar, eggs and coconut oil until well blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in carrots and coconut. Spread batter evenly in prepared pan and loosely tent pan with foil. Bake in preheated oven for 80 to 90 minutes or until top is golden and a tester inserted in the center comes out clean.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 ©

About Charleen Wyman

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