Apple and Carrot Loaf

by Collette White | December 30, 2013

Good Afternoon! On top of my family being additive free and refined sugar free my Miss 9 is gluten free and grain free at the moment – she misses bread terribly but she only has to be gluten and grain free for another 6 months or so, so it’s really not that bad. I was so excited when a friend told me about her Pumpkin Bread Recipe and it has become a favourite that I know we will continue making even when Miss 9 is allowed to eat everything again!

As I love juices and have them regularly I thought I would give this recipe a go – with a few personal touches – with the leftover apple and carrot pulp that I had. Here is my recipe….I hope you love it….

Ingredients

1 cup of apple and carrot pulp (leftover from your juice)
2 eggs
2 tblspns honey
1/4 cup macadamia oil or sunflower oil
1 tspn cinnamon
1 tspn nutmeg
1/2 tspn bicarb soda + 2 tspns lemon juice
2 cups almond meal
1/2 cup walnuts – roughly chopped

Method

Preheat your oven to 170 C and line a loaf tin with baking paper. 

Combine all the ingredients except for the walnuts into a large bowl and mix thoroughly. 

Pour mixture into the prepared loaf tin and sprinkle evenly with the walnuts. 

Bake in preheated oven for 40 minutes. Remove from oven, cover with foil then bake for a further 10-20 minutes (until thoroughly cooked and skewer is clean).

Allow to cool slightly before slicing and enjoying! 

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,