Carrot Walnut Loaf

This delicious loaf is a hit with vegans and non vegans, gluten free and glutenous, sugar free and sugarful alike. It even passed the choir potluck test with flying colors. :) 

Carrot Walnut Bread

Minimalist Baker

Prep Time: 15 min

Cook Time: 55 min

Total Time: 1 hr. 10 min

1.5 Tbsp ground flax + a scant 4 Tbsp water (1.5 flax eggs)

1/3 C very ripe banana, mashed

1/4 C olive oil

1/4 C + 1 Tbsp maple syrup

1/2 C applesauce

1/3 C coconut sugar

1/2 tsp salt

1.5 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 C unsweetened plain almond milk

1 1/8 C finely grated carrot

2/3 C rolled oats

1/2 C almond meal

1 C + 2 Tbsp whole wheat flour or gluten-free flour blend

1/3 C walnuts, chopped

1. Preheat oven to 350. Prepare flax eggs by mixing the ground flax and water in a large bowl. Set aside and lightly grease a 9x5 loaf pan or line with parchment.

2. Add banana, olive oil, and maple syrup to the flax eggs. Whisk to combine.

3. Add applesauce, coconut sugar, salt, baking soda, baking powder, and cinnamon. Whisk to combine.

4. Add almond milk and stir. And grated carrot and stir.

5. Add oats, almond meal, and flour. Whisk until just combined. Don't overdo it, especially if you're using gluten flour.

6. Spread the batter into the loaf pan and top with the walnuts. 

7. Bake for 50-65 minutes, or until deep golden brown and a toothpick comes out completely clean. When pressed on top it should not feel too spongy. Gluten free flours take longer than gluten flours to bake. 

8. Remove from the oven and rest in the pan for 15 minutes. Gently transfer the loaf to a cooling rack or plate to cool completely before slicing. It's very tender so hold your horses. Once cooled, store in a covered container or plastic bag at room temperature to keep fresh, or freeze.