It’s almost 2013! How exciting!
cooking up a storm on Christmas!
As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!
mmm mmm mmm!
OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told themafter they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!
wait a second…there are carrots in there?!
Yep, it’s made with carrots! And no one can tell the difference!
saved you a slice!
And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!
the almond flour keeps it from sticking to the sides!
Here’s what you need:
2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)
This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.
First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.
finally….SCD BREAD!!!
This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!
gluten and grain free!
Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)
get in my belly!
The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.
I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”
check out the beautiful stocking my mom needle-pointed! She’s amazing!
Plus, the almond flour provides a nutritional boost with lots of protein!
This is definitely becoming a new tradition for the holidays….and throughout the year!
What are some of your traditions during the holidays?
See ya tomorrow!
This recipe wouldn't have been possible without my handy dandy food processor! I literally use it every day! Here's the one I use and highly recommend:
This looks amazing! Could I still sub pumpkin purée for the carrots?
ReplyDeleteThank you so much! YES! Absolutely:) that sounds like a terrific swap! Thanks for stopping by! Have a great afternoon!
DeleteI'm assuming raw cashews?
ReplyDeleteLooks so good! I'm hoping to make tonight... :)
Hi! Thank you! Yes, raw cashews it is! Tyabks for stopping by! Happy cooking!
DeleteAny suggestions if I can't have cashews?
DeleteHello! Yes, you can use 2 Tbsp of coconut butter. Hope that helps. Thanks for stopping by! Have a great day!
ReplyDeleteI made this last night but it really didn't rise. It looks nothing like the picture you have up above. Should I have used 1 tsp Xantham Gum??? I did use Almond Meal Flour...is that perhaps what caused it? I even made it twice and it didn't take either time.
ReplyDeleteHi Naomi! Hmm, that's so strange that it didn't work out...I just made this last weekend and it turned out fine...I didn't use Xantham gum...and almond meal flour is the same thing as almond meal, so I'm stumped! Were you using the vegan flax egg or regular eggs?
DeleteI am also looking for a cashew substitute. Would regular butter work just as well as coconut butter? (this look delicious by the way I'm so excited to make it!)
ReplyDeleteThank you! hmmm...I'd say any nut butter, such as peanut butter or almond butter would be a good substitute. Hope you enjoy it! thanks for stopping by! have a great night!
DeleteThis looks great! Can't wait to try it! I'll be substituting the cashews too - with almonds...hope it comes out as great!
ReplyDeleteThanks!! I hope you love it! Glad you stopped by:)
DeleteThis looks delicious! Just found out I may have to do something akin to SCD for awhile, and on a plant-based diet that can be really challenging. Thanks for this wonderful recipe!
ReplyDeleteHi! Thank you for posting this recipe. The 'pumpkin' bread is in the oven right now and about ready to come out. I used honey and the chia eggs.
ReplyDeleteSadly it hasn't risen at all. Any thoughts? What exactly did you use to have yours rise? Egg white and stevia?
Thank you! - Melinda
Maybe you forgot baking soda?
DeleteThanks for the recipe. I made your regular one & vegan version with 1-tb ground chia & 3-tb water. ( rate of 1-egg ) they both turned out great.
ReplyDelete